Romaine Salad With Country Ham And Eggs

• 4 ounces country ham, diced
• 2 1/2 cups 1-inch cubed bread
• 1/4 teaspoon ground black pepper
• 2 tablespoons olive oil
• 1/3 cup white wine vinegar
• 2 tablespoons stone-ground mustard
• 1 tablespoon anchovy paste
• 1 tablespoon honey
• 1/4 teaspoon kosher salt
• 2/3 cup olive oil
• 12 ounces romaine lettuce hearts
• 1/2 small red onion, sliced
• 4 ounces sliced mushrooms
• 1/2 teaspoon white vinegar
• 4 large eggs
• Shaved Parmesan cheese

1. Saute ham, bread, and pepper in hot oil in a large skillet over medium heat 1 minute or until oil is absorbed. Reduce heat to low, and cook, stirring occasionally, 7 minutes or until bread toasts. Remove from heat.
2. Process white wine vinegar and next 4 ingredients in a blender until combined. With blender running, slowly add oil, processing until smooth. Slice lettuce lengthwise. Arrange lettuce, onion, and mushrooms on 4 serving plates.
3. Pour water to a depth of 3 inches into a large saucepan. Bring to a boil; reduce heat to a simmer. Add white vinegar. Break eggs, and slip into water, 1 at a time. Simmer 3 minutes or to desired degree of doneness. Remove eggs with a slotted spoon. Top each salad with egg, crouton mixture, and desired amount of dressing and Parmesan cheese.

country ham, bread, ground black pepper, olive oil, white wine vinegar, stoneground mustard, anchovy paste, honey, kosher salt, olive oil, romaine lettuce hearts, red onion, mushrooms, white vinegar, eggs, parmesan cheese

Taken from www.myrecipes.com/recipe/romaine-salad-country-ham-eggs (may not work)