INGREDIENTS

• 8 slices Proscuitto di Parma
• 4 ounces goat cheese, cut into 8 slices
• 2 tablespoons drained and chopped sun-dried tomatoes
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 tablespoon pesto sauce
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 4 cups mixed salad greens

DIRECTIONS

1. Preheat oven to 300F.
2. Lay 1 slice Proscuitto on work surface, top with a slice of goat cheese, an inch from narrow end.
3. Top with 3/4 teaspoon sun dried tomatoes.
4. Fold end of Proscuitto over cheese and roll up, folding in edges to enclose cheese.
5. Repeat with remaining Proscuitto, cheese and tomatoes.
6. Arrange pillows on a shallow baking pan, seam side down, cover with foil (Pillows can be made ahead to this point and refrigerated up to one day).
7. Bake 5 minutes, until warm.
8. Basil Vinaigrette: Whisk together olive oil, vinegar, pesto sauce, salt and pepper in a bowl. Makes 1/4 cup.
9. To serve divide greens on 4 plates. Drizzle with dressing and top with 2 pillows each.

YIELD: 4 servings