Salad of bitter greens with balsamic-glazed prosciutto

Indulge in a delightful salad of bitter greens combined with savory balsamic-glazed prosciutto. A harmonious blend of flavors awaits your taste buds.

Ingredients:

• 5 tablespoons balsamic vinegar
• 3 tablespoons red wine vinegar
• 1 1/2 teaspoons Dijon mustard
• 1/4 cup extra-virgin olive oil
• Salt and freshly ground pepper
• 1 small head of frisée, leaves torn
• 90g baby arugula (3 cups)
• 1 small head of radicchio, leaves torn (3 cups)
• 90g dandelion greens, stems discarded and leaves torn (3 cups)
• 2 hard-cooked eggs, chopped
• 5 tablespoons unsalted butter
• 170g thinly sliced prosciutto, cut into 1/2-inch-wide ribbons

Instructions:

1. Combine 1 tablespoon of each vinegar with the mustard in a large bowl. Stir in 2 tablespoons of olive oil and season with salt and pepper. Add the greens and chopped eggs without mixing them together.
2. Heat up 2 tablespoons of butter with 2 tablespoons of oil in a large pan. Cook over medium-high heat until the butter turns golden brown, approximately 1 minute. Add the prosciutto and cook until it becomes crispy, stirring occasionally, which should take 2 to 3 minutes. Pour in the remaining 1/4 cup of balsamic vinegar and 2 tablespoons of red wine vinegar and cook until slightly thickened, about 2 minutes. Take off the heat and blend in 3 tablespoons of butter until it melts.
3. Mix the greens, season with salt and pepper, and place on plates. Drizzle the warm dressing over the salad and serve.

Summary:

• Calories: 1649 kcal
• Fat: 136 g
• Protein: 66 g
• Carbs: 41 g
• Potassium: 2419 mg
• Magnesium: 169 mg