Arugula & Belgium Endive with Balsamic-Glazed Prosciutto

Name: Arugula & Belgium Endive with Balsamic-Glazed Prosciutto
Prep time: 10 min
Total time: 20 min
Yield: 4 Servings
Ingredients: 5 tablespoons balsamic vinegar; 3 tablespoons red wine vinegar; 1u00bd teaspoons Dijon mustard; u00bc cup extra-virgin olive oil; Salt and freshly ground pepper; 3 Belgium endive, sliced; 3 ounces baby arugula (3 cups); 2 hard-cooked eggs, chopped; 5 tablespoons unsalted butter; 6 ounces thinly sliced prosciutto, cut into u00bd-inch-wide strips

By Leslie Blythe Salad, Salad Dressing Mixing, Sautéing

March 30, 2017

This Arugula & Belgium Endive with Balsamic-Glazed Prosciutto is really good. All the ingredients and flavors balance well together and truly complement one another. The Balsamic-Glazed Prosciutto would be very good on chicken!

Prep: 10 mins
Cook: 10 mins
Yields: 4 Servings

Ingredients

5 tablespoons balsamic vinegar

3 tablespoons red wine vinegar

1½ teaspoons Dijon mustard

¼ cup extra-virgin olive oil

Salt and freshly ground pepper

3 Belgium endive, sliced

3 ounces baby arugula (3 cups)

2 hard-cooked eggs, chopped

5 tablespoons unsalted butter

6 ounces thinly sliced prosciutto, cut into ½-inch-wide strips

Directions

1In 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 arugula, endive and chopped eggs but don't toss.

2In 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 ¼ 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.

3Toss the greens, season with salt and pepper and transfer to plates. Spoon the hot dressing over the greens and serve.

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