1 bunch red grapes
3/4 cup extra-virgin olive oil, plus more for oiling
4 ounces prosciutto, sliced 1/8 inch thick and diced
4 ounces Tuscan pecorino, sliced 1/8 inch thick and cut into wedges
2 pears, thinly sliced
1/4 cup toasted pine nuts
2 tablespoons acacia flower honey or other light floral honey
4 ounces gorgonzola
10 cups loosely packed greens (frisee, arugula, Treviso or radicchio)
1/2 cup dried cherries, rehydrated in warm water
3 teaspoons high-quality balsamic vinegar
1 lemon, juiced
Salt and pepper
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