Salad with Prosciutto and Gorgonzola

At my family's holiday table, there is one salad that keeps coming back year after year. It's really a pretty simple salad, with a few bold flavors that combine for a bold, crunchy, Italian flavor that is sure to be a crowd pleaser. It is a bit tough to pin down a recipe for this salad, because it just sort of comes together (as a team effort usually). All of us siblings are usually in the kitchen asking "is that enough prosciutto? I should add more, shouldn't I?" or "pass the gorgonzola, I'll just add the rest of the container. I wasn't going to do anything with the leftovers anyway..."

So as you're putting this together in your own kitchen, keep that in mind, and remember that you can add as much (or as little, but where's the fun in that?) as you like. 

It starts with chopped hearts of romaine with some thinly sliced red onion mixed in. Add some mixed greek olives, crumbled gorgonzola cheese and sliced prosciutto that has been lightly fried until crispy. I've intentionally left the amounts out here, so that you can make this salad for one or for your next big party. As a guideline, I usually use about 1/2 medium onion with 1 bag of romaine hearts, 1/3 pound prosciutto, and 6 ounces of gorgonzola. I buy the olives in bulk at the local specialty market olive bar, and you can add as many or as few as you like.
To make the dressing, combine ~2 parts olive oil with ~1 part red wine vinegar, add salt, pepper, powdered mustard and oregano. Sweeten the dressing with a bit of honey. For about 1/2 cup total dressing, use approximately 1 tsp mustard, 1Tbsp oregano and honey to taste.