corn oil, for frying
4 ounces thinly sliced prosciutto, cut into 2 inch squares
1 tablespoon Dijon mustard
2 teaspoons granulated sugar
3/4 cup water
2 teaspoons minced fresh garlic
1/3 cup red wine vinegar
1 tablespoon salt
2 cups vegetable oil (or olive oil)
freshly ground black pepper, to taste
pinch of dried oregano
5 cups bite sized romaine lettuce
5 cups bite sized iceberg lettuce
1 small red onion, peeled and thinly sliced
4 ounces crumbled blue cheese
1. For bacon bits: In large, deep skillet, heat 1/2 inch of corn oil. Add prosciutto and cook until it turns dark brown and curls up on ends. Drain on paper towels then cool and crumble into small bits.
2. For dressing: In medium bowl, combine mustard, sugar, water, garlic, vinegar and salt. Whisk until combined. Whisk in oil in a thin stream. Add pepper and oregano then whisk to combine. Adjust seasoning to taste, adding more sugar or garlic if needed.
3. For salad: Place lettuce, onion, cheese and prosciutto into a large bowl and toss. Add enough dressing to lightly coat the leaves, toss and serve immediately.
4. Refrigerate extra dressing in airtight container for future use.