Ingredients

• 8 grissini breadsticks
• 8 very thin slices prosciutto
• 2 teaspoons minced shallot
• 1 teaspoon Dijon mustard
• 1 tablespoon white balsamic vinegar
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/3 cup canola oil or olive oil
• 5 ounces mesclun greens
• 1/2 cup thinly sliced fennel bulb
• 1/4 cup pine nuts, toasted

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Instructions

1. Wrap each grissini in a piece of prosciutto, on a slight diagonal to cover as much of the breadstick as possible. Set aside.
2. In a medium bowl, mix the shallot, mustard, vinegar, salt, and pepper together. Gradually whisk in the oil in a slow stream. Place the mesclun greens and fennel in a large bowl and toss evenly with the dressing. Distribute among 4 serving plates and sprinkle with pine nuts.
3. Take 2 prepared grissini and place them on top of each salad forming an "x". Serve immediately.
4. Cook's Note: Grissini are pencil-thin breadsticks that can found at specialty and Italian food markets.