Salad:
2 heads Romaine lettuce - washed and tops removed and chopped
2 cups spring mix
2 stalks celery - sliced on angle
1 medium cucumber - washed peeled and seeds removed - chopped
1/2 cup red onion - sliced
2 tbsp. scallions - sliced thin
1 1/2 cup tomatoes - chopped large
1 cup mushrooms - sliced thin
Prosciutto - 4 oz. - julienne

Balsamic Vinaigrette:
1 tsp. shallot
1/4 cup balsamic vinegar
1 cup virgin olive oil
Crumbled gorgonzola cheese
2 tbsp. whipped heavy cream

Salad Preparation:
Mix cleaned lettuce in large salad bowl. Top with tomatoes, cucumbers, onion, scallion, mushroom and celery.

Dressing Preparation:
By hand - mix vinegar, shallot and cheese with wire whip in bowl. Drizzle cream in steady stream, beating vigorously. Drizzle in oil in steady stream, beating vigorously. Top salad with dressing. Garnish with julienne proscuitto. Serve on cold plates.

Yields 6 large servings - approximately 8 net carbs per serving