Recipe: Maggiano's Little Italy Chop Salad

Maggiano's Little Italy Chop Salad
Source: Cookin'Mom

8 oz. chopped iceberg lettuce, in 1/2 inch dice
2 oz. diced plum tomatoes, in 1/2 inch dice
1 poached chicken breast, (3 oz.) diced
1 oz. sliced scallion, in 1/8 inch slivers
2 oz. crumbled Danish blue cheese
1/2 oz. crispy prosciutto, pan fried and chopped
3 oz. dressing (recipe follows)

Garnish
1/4 avocado
1 tsp. crispy prosciutto

Dressing
1 oz. Coleman's dry mustard
1/3 C. sugar
3/4 C. water
1 oz. garlic, finely chopped
1/4 C. red vinegar
1 C. white vinegar
Salt, to taste
1 qt. corn oil or canola oil
1 C. virgin olive oil
2 tsp. crushed red pepper
2 tsp. whole black pepper, fresh ground
1 tsp. fresh oregano

Combine mustard, sugar, water, garlic, red and white vinegar and salt in food processor. Mix until smooth. Slowly drizzle in the oils, continue to blend. Add remaining ingredients and stir with wire whisk. Store in sealed containers in refrigerator. This makes 2 quarts of dressing.
Place lettuce in large mixing bowl Add all the ingredients except garnish and mix well. Add dressing and mix well. Serve, topping each portion with garnish.