Mesclun with Prosciutto Grissini

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8 grissini breadsticks

8 very thin slices prosciutto

2 teaspoons minced shallot

1 teaspoon Dijon mustard

1 tablespoon white balsamic vinegar

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/3 cup canola oil or olive oil

5 ounces mesclun greens

1/2 cup thinly sliced fennel bulb

1/4 cup pine nuts, toasted