Ingredients

Dressing:

• 1 tablespoon chopped fresh tarragon leaves
• 1/4 cup Dijon mustard
• 1/2 teaspoon sea salt, preferably gray salt
• 2 tablespoons sherry vinegar
• 1/2 cup extra-virgin olive oil

Salad:

• 1/2 pound bitter mixed greens such as frisee, mizuna, radicchio, and arugula
• 4 quarts water
• 1/4 cup white wine vinegar or Champagne vinegar
• 1 tablespoon sea salt, preferably gray salt
• 4 eggs
• 1/2 cup Prosciutto Bits, recipe follows
• Freshly ground black pepper

Directions

Prosciutto Bits:

1 pound prosciutto (preferably from the shank), very finely minced or ground with the medium blade of a meat grinder

2 tablespoons olive oil

TIP: The best way to make these bits is with the shanks of prosciutto. Ask your local butcher to save those shanks, and grind them on the medium grind if you want to save some chopping, or dice it finely yourself. Shank should cost about half of sliced prosciutto, as the store probably has no use for it.

Note: Whether you are chopping the prosciutto by hand or putting it through a meat grinder, you'll have an easier time if the prosciutto is partially frozen.

Place prosciutto in heated pan. Drizzle bits with olive oil, and cook, stirring. The prosciutto will give off steam for about 5 minutes while it releases its moisture. When the hiss of steam turns to a sizzle, turn the heat down to medium and cook, stirring occasionally, until the prosciutto bits are crisp, about 30 minutes. Using a slotted spoon, transfer the bits to several thicknesses of paper towel to drain. The bits will crisp even more as they cool. Use immediately or freeze the bits for up to 6 months and warm in a skillet as needed.

Yield: about 1 1/2 cups