b'Arugula, Romaine & Radicchio Salad with Glazed Pine Nuts, Prosciutto Chips & Gorgonzola DressingNICK STELLINOServes 44 ounces baby arugula salad4 ounces heart of romaine, cut into V-inch pieces4 ounces radicchio, cut into V-inch piecesGorgonzola dressing (See accompanying recipe.)Prosciutto chips (See accompanying recipe.)4 ounces crumbled Gorgonzola cheeseParmesan-glazed pine nuts (See accompanying recipe.)FOR THE GORGONZOLA DRESSING:3 ounces Gorgonzola cheese2 tablespoons Pompeian Pomegranate Infused White Balsamic Vinegar6 tablespoons Pompeian Extra Virgin Olive OilV teaspoon saltV teaspoon C&H or Domino SugarV teaspoon ground pepperFOR THE PROSCIUTTO CHIPS:V teaspoon Pompeian Extra Virgin Olive Oil3 ounces prosciutto, thinly slicedFOR THE PARMESAN-GLAZED PINE NUTS:V teaspoon Pompeian Extra Virgin Olive OilV cup pine nuts2 tablespoons grated Parmesan cheeseTO PREPARE THE GORGONZOLA DRESSING:Place all the ingredients into a food processor and process for about a minute until the dressing reaches a smooth, cream-like consistency.TO PREPARE THE PROSCIUTTO CHIPS:Add the olive oil to a large nonstick saut pan and cook over medium-high heat. As the oil starts to sizzle, reduce the heat to medium and add the slices of prosciutto to the pan. Reduce the heat to medium-low and cook the prosciutto slices for a total of 4 minutes, about 2 minutes per side.101'