Fennel Radish and Prosciutto Bread Salad

Ingredients

• 4 pocketless whole wheat pita breads, torn into 1-inch pieces
• 1/4 cup plus 2 tablespoons extra-virgin olive oil
• 2 tablespoons light mayonnaise
• 1 1/2 teaspoons Dijon mustard
• 1 large garlic clove, minced
• 2 tablespoons white wine vinegar
• 2 medium fennel bulbs—halved, cored and very thinly sliced, plus 1/4 cup finely chopped fronds
• 8 large radishes, very thinly sliced (1 cup)
• 6 ounces prosciutto, sliced 1/4 inch thick and cut into 1-inch matchsticks
• 1 ounce sliced Manchego or Pecorino Toscano cheese (1/2 cup)

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