Ingredients:
5 oz. prosciutto ham, thinly sliced
3 tbsp. pumpkin seeds
1-1/2 cups iceberg lettuce, chopped
1 cup of radicchio, finely shredded
4 oz. Dofino Havarti, cubed
4 oz. Dofino Gouda, cubed

Cooking Directions:
Layer the prosciutto ham onto a baking sheet lined with parchment paper. Bake in oven at 225° F until crisp (approximately 15 minutes).

Put the pumpkin seeds into a jelly roll pan and roast them at 225° F for 10 minutes or until they are golden brown.

To prepare dressing: Mix vinegar, water, mustard, salt, pepper and olive oil.

To serve: Place lettuce and radicchio together with shredded cheese in a large bowl. Pour the dressing on the salad and mix. Chop the prosciutto ham and sprinkle salad with ham and toasted pumpkin seeds.

Makes 4 servings