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1
To begin the dressing, placed minced tarragon in a bowl, and add Dijon mustard.
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2
Add a pinch of grey salt, sherry vinegar, and olive oil.
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3
Whisk mixture together thoroughly.
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4
In a large bowl, toss the greens with enough of the dressing to coat them lightly.
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5
Taste and adjust the seasoning.
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6
Set aside.
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7
For eggs, make sure that upon starting they are room temperature.
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8
Bring the water to a boil in a deep saucepan.
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9
Add the wine vinegar and salt.
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10
Adjust the heat so the water barely bubbles.
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11
One at a time, break the eggs into a custard cups or small bowl, then slide gently into the water.
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12
Allow eggs to cook for about 1 1/2 minutes, then, with a slotted spoon, gently lift and shape the whites around the yolks.
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13
Continue to cook until the whites are just set and the yolks are glazed but still liquid about 2 1/2 minutes longer.
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14
Transfer the poached eggs with a slotted spoon to a clean dish towel or paper towels to drain.
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15
Place poached eggs on top of coated greens in large bowl, add a pinch of salt, to taste, and top with about 3 tablespoons or more of the prosciutto bits.
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16
Note: Eggs poach best when the water is relatively deep, so use a deep saucepan.
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17
Adding vinegar to the water helps to set the whites.
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18
1 pound prosciutto (preferably from the shank), very finely minced or ground with the medium blade of a meat grinder
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19
2 tablespoons olive oil
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20
TIP: The best way to make these bits is with the shanks of prosciutto.
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21
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.
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22
Shank should cost about half of sliced prosciutto, as the store probably has no use for it.
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23
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.
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24
Place prosciutto in heated pan.
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25
Drizzle bits with olive oil, and cook, stirring.
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26
The prosciutto will give off steam for about 5 minutes while it releases its moisture.
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27
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.
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28
Using a slotted spoon, transfer the bits to several thicknesses of paper towel to drain.
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29
The bits will crisp even more as they cool.
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30
Use immediately or freeze the bits for up to 6 months and warm in a skillet as needed.
