Salad With Balsamic-Glazed Prosciutto
Ingredients
- 5 T. balsamic vinegar
- 3 T. red wine vinegar
- 1-1/2 t. Dijon mustard
- 1/4 c. extra-virgin olive oil
- Salt
- Freshly ground pepper
- 10 c. varied greens
- 2 chopped hard-cooked eggs
- 5 T. butter
- 6 oz. thinly sliced prosciutto cut into 1/2-inch-wide ribbons
Directions
In a large bowl, whisk 1 tablespoon each of both vinegars with the mustard. Whisk in 2 tablespoons of the olive oil and season with salt and pepper. Add the greens and chopped eggs but don't toss. In a large skillet, melt 2 tablespoons of the butter in the remaining 2 tablespoons of oil. Cook over moderately high heat until the butter begins to brown, about 1 minute. Add the prosciutto and cook, stirring occasionally, until crisp, 2 to 3 minutes. Add the remaining 1/4 cup of balsamic vinegar and 2 tablespoons of red wine vinegar and cook until slightly reduced, about 2 minutes. Remove from the heat. Swirl in the remaining 3 tablespoons of butter until melted. Toss the greens, season with salt and pepper and transfer to plates. Spoon the hot dressing over the greens and serve.