Salad with Grapes, Pine Nuts, Prosciutto, and Herbed Baked Goat Cheese

Name: Salad with Grapes, Pine Nuts, Prosciutto, and Herbed Baked Goat Cheese
Ingredients: 3 ounces, Melba toasts, white (about 2 cups); 1 teaspoon, ground black pepper; 3 , large eggs; 2 tablespoons, Dijon mustard; 1 tablespoon, chopped fresh thyme leaves; 1 tablespoon, chopped fresh chives; 12 ounces, goat cheese, firm; , extra-virgin olive oil; 2 tablespoons, balsamic vinegar; 1 tablespoon, Dijon mustard; 1 teaspoon, minced shallot; 1/4 teaspoon, table salt; 6 tablespoons, extra-virgin olive oil; , Ground black pepper; 14 cups, mixed greens, washed and dried; 12 ounces, red seedless grapes, each grape halved; 1/2 cup, pine nuts, toasted in a small dry skillet over medium heat until fragrant and golden, about 7 minutes; 12 slices, prosciutto, very thin

Side Dishes
Pork
Cheese
Vegetables
Salads

Appears in Cook's Illustrated November/December 2003

Tired of shelling out big bucks for sad salads? We discovered an unorthodox technique to make this bistro classic better.

SERVES 6

TIME 55 minutes, plus 30 minutes freezing

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