Salad Of Bitter Greens With Balsamic Glazed Prosciutto Recipe
Ingredients
| Balsamic vinegar | 5 Tablespoon | |
| Red wine vinegar | 3 Tablespoon | |
| Dijon Mustard | 1 1/2 Teaspoon | |
| Extra virgin olive oil | 1/4 Cup (16 tbs) | |
| Ground pepper | 1 To taste | |
| 1 small head of frisee, leaves torn | ||
| Baby arugula | 3 Ounce | |
| 1 small head of radicchio, leaves torn | ||
| 3 ounces dandelion greens, stems discarded and leaves torn | ||
| 2 hard-cooked eggs, chopped | ||
| Unsalted butter | 5 Tablespoon | |
| 6 ounces thinly sliced prosciutto, cut into 1/2-inch-wide ribbons | ||
| Salt | To Taste | |
Directions
1. In a large bowl, whisk 1 tablespoon each of the balsamic and red wine vinegars with the Dijon mustard. Whisk in 2 tablespoons of the olive oil and season with salt and pepper. Add the frisee, arugula, radicchio, dandelion greens and the chopped eggs, but don't toss the salad.
2. In a large skillet, melt 2 tablespoons of the butter in the remaining 2 tablespoons of olive oil. Cook over moderately high heat until the butter begins to brown, about 1 minute. Add the sliced prosciutto and cook, stirring occasionally, until crisp, 2 to 3 minutes. Add the remaining Vi cup of balsamic vinegar and 2 tablespoons of red wine vinegar and cook until the liquid is slightly reduced, about 2 minutes. Remove from the heat. Swirl in the remaining 3 tablespoons of butter until melted.
3. Toss the greens and chopped eggs, season with salt and pepper and transfer to salad plates. Spoon the hot dressing over the salads and serve immediately.
2. In a large skillet, melt 2 tablespoons of the butter in the remaining 2 tablespoons of olive oil. Cook over moderately high heat until the butter begins to brown, about 1 minute. Add the sliced prosciutto and cook, stirring occasionally, until crisp, 2 to 3 minutes. Add the remaining Vi cup of balsamic vinegar and 2 tablespoons of red wine vinegar and cook until the liquid is slightly reduced, about 2 minutes. Remove from the heat. Swirl in the remaining 3 tablespoons of butter until melted.
3. Toss the greens and chopped eggs, season with salt and pepper and transfer to salad plates. Spoon the hot dressing over the salads and serve immediately.
Chef
