From: Executive chef Kyle MacDonald, Napa Valley Premium WIneries. Yield: 4 servings. 8 oz. red or white CVS California Endive™ 21 /2 cups fresh croutons, 1 /2" 8 oz. grape tomatoes, halved 1 large cucumber, peeled, seeded, cut in 1 /2" dice (about 1 1 /2 cups)1 /4 medium red onion, thinly sliced1 /2 cup basil leaves, torn1 /4 cup pitted kalamata olives, slivered as needed, Champagne-Mustard Vinaigrette (recipe follows) 8 thin slices Prosciutto di Parma® (about 4 oz.) CHAMPAGNE-MUSTARD ...
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