• 3 medium oranges
• 3 cups tightly packed torn romaine lettuce
• 3 cups tightly packed torn curly leaf lettuce
• 1 pound fresh figs, each cut into 4 wedges
• 4 ounces chopped lean, prosciutto
• 1/3 cups fresh orange juice
• 2 tablespoons(s) white wine vinegar
• 2 tablespoons(s) water
• 1-1/2 tablespoons(s) vegetable oil
• 1 tablespoon(s) honey
• 1/2 teaspoons(s) grated orange rind
• 1/4 teaspoon(s) salt
• 1/8 teaspoon(s) hot pepper sauce

Peel oranges; cut crosswise into 1/4-inch-thick slice. Cut each slice in half. Combine oranges romaine, and next 3 ingredients in a large bowl; toss gently.

Combine orange juice and next 7 ingredients in a jar. Cover jar tightly and shake vigorously. Drizzel orange juice mixture over salad, and toss gently to coat.

Yields: 2 cups
Serves:

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