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.