Dijon Vinaigrette

Ingredients Weight Measure
Red wine vinegar 8 oz. 1 cup
Water, cold 4 oz. 1/2 cup
GREY POUPON Classic Dijon Mustard 4 oz. 1/2 cup
Egg product, cholesterol-free 4 oz. 1/2 cup
Vegetable oil 1 lb. + 8 oz. 3 cups
Olive oil 10 oz. 1 1/3 cups
Salt and Pepper 2 Tbsp.


Ingredients Weight Measure
Medium apples, cored, julienned 12 ea. 4 lbs. + 8 oz.
Belgian endive, julienned 24 ea. 3 lbs.
Goat cheese, softened 2 lbs.
PHILADELPHIA Original Cream Cheese, softened 1 lb.
Radicchio, cut up 24 ea. 1 lb. + 8 oz.
Pistachios, chopped 1/2 cup 2 oz.
Fresh chives, chopped 2 Tbsp.


  1. For 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 the salad mixture onto center of prosciutto. Add 1 pear slice. Top with 2 Tbsp. of the remaining cheese; drizzle with 1 Tbsp. of the remaining dressing.

Yield: 24 servings