• 1 tablespoon fresh orange juice
• 1 teaspoon red wine vinegar
• 1 teaspoon Dijon mustard
• Salt & fresh ground pepper
• 1/2 cup Patsy's Extra Virgin Olive Oil
• 1/2 head romaine lettuce cut coarsely
• 1 pear (cored, sliced)
• 6 slices prosciutto
• 6 small fresh mozzarella
• 1 egg (beaten)
• 2 tablespoons olive oil
• 2 tablespoons walnuts (chopped, toasted)

Mix the orange juice, vinegar, mustard, pepper, and oil - 1/2 cup to make a vinaigrette. Arrange the lettuce, pear and prosciutto decoratively on 2 large plates. Heat oil in a skillet until very hot (350 degrees). Dip cheese in egg, and fry cheese for 1-2 minutes turning once. Mix cheese with vinaigrette and put walnut and cheese mixture on top.

Yield: 4 Servings