Instructions: Lay 1 slice prosciutto on a work surface; top with a slice of goat cheese, an inch from narrow end. Top with 3/4 teaspoon sun dried tomatoes. Fold end of prosciutto over cheese and roll up, folding in edges to enclose cheese. Repeat with remaining prosciutto, cheese and tomatoes.

Heat oven to 300 degrees. Arrange pillows on a shallow baking pan, seam side down; cover with foil. (Can be made ahead up to this point. Cover tightly with aluminum foil and refrigerate up to one day.) Bake 5 minutes, until just warm.

Make Basil Vinaigrette: Whisk together olive oil, vinegar, pesto sauce, salt and pepper in a bowl. (Makes 1/4 cup)

To serve, divide greens on 4 plates; drizzle with dressing top with 2 pillows each.

This recipe yields 4 servings.

Description: "Delicate, paper-thin slices of Prosciutto di Parma (Italian dry-cured ham, named for the area of its origin) are filled with a creamy, tangy white goat cheese stuffing."

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