Prosciutto Salad with Rosemary Vinaigrette - Prosciutto Di Parma

Ingredients

• 8 cups mixed greens
• 3 ounces Prosciutto di Parma
• 1 cup farro, cooked (can substitute with wild rice)
• 1/2 small red onion, thinly sliced
• 6 ounces goat cheese, crumbled
• 1/2 cup carrots, shredded and chopped
• Arils of 1 pomegranate
• 3 oranges, segmented
• 1/3 cup balsamic vinegar
• 1 tablespoon Dijon mustard
• 1 small clove garlic
• 1/4 teaspoon dried rosemary leaves
• 1/2 cup extra-virgin olive oil
• Salt and pepper, to taste