Honey-Dijon Vinaigrette

Ingredients Weight Measure
GREY POUPON Classic Dijon Mustard 1 lb. + 2 oz. 2 cups
Honey 1 lb. + 2 oz. 1 1/3 cup
Rice wine vinegar 12 oz. 1 1/3 cup
Water 4 oz. 1/2 cup
Vegetable oil 1 lb. 2 cups
Olive oil 2 tsp.
Salt 2 tsp.
Black pepper 1 tsp.

Grilled Pears

Ingredients Weight Measure
Bosc pears 12 ea. 5 lbs. + 4 oz.
Olive oil 1 cup 8 oz.
Salt and pepper to taste


Ingredients Weight Measure
Baby arugula 3 gal. 1 lb. + 8 oz.
Radicchio, cut up 3 qt. 12 oz.
Baby mache 1 1/2 qt. 12 oz.
Belgian endive 2 qt. 12 oz.
Crumbled Gorgonzola cheese, divided 3 qt. 3 lbs.
Prosciutto slices 3 lbs.


  1. For the Honey-Dijon Vinaigrette, beat mustard, honey, vinegar, and water in medium bowl with wire whisk until well blended. Gradually add oils and seasonings, beating constantly with wire whisk. Cover and refrigerate until ready to use.
  2. For grilled pears, cut pears lengthwise into 1/4-inch-thick slices; remove cores. Discard the two rounded-end slices or reserve for another use. Brush both sides of each slice lightly with oil; season with salt and pepper. Grill over high heat 5 min. or until tender, turning after 3 min. set aside.
  3. For each serving, toss 1 qt. arugula, 1 cup radicchio, 2 cups mache, 2/3 cup endive and 1/2 cup Gorgonzola in bowl. Add 1/2 cup dressing; toss lightly.
  4. Arrange 1 oz. of the prosciutto slices on each of four serving plates. Spoon about 1 1/2 oz. of salad mixture on to center of prosciutto. Add 1 pear slice. Top with 2 Tbsp. of remaining cheese; drizzle with 1 Tbsp. of the remaining dressing.

Yield: 48 servings