Radicchio Treviso with Eggs and Prosciutto: Radicchio con Uova e Prosciutto

• 1 tablespoon butter, plus 3 more
• 4 eggs, raw and whole, plus 4 eggs, hard boiled and finely chopped
• Salt and pepper
• 2 to 3 heads radicchio, cut into julienne
• 1 (1/4 pound) slice prosciutto San Daniele, cut into batons
• 1/4 pound walnuts, shelled and roughly chopped
• 3 tablespoons extra-virgin olive oil
• 1 tablespoon sherry vinegar

1. In a non-stick pan, heat 1 tablespoon of butter over high heat until it foams and subsides.
2. Crack 1 egg into the pan and cook, sunny side up, seasoning with salt and pepper and removing to a plate as it is finished cooking.
3. Repeat this process with the remaining 3 eggs and butter.
4. Meanwhile, in a large bowl, combine the radicchio, prosciutto, walnuts, oil, vinegar, and salt and pepper, to taste, and toss well to coat.
5. Divide the salad evenly among 4 plates and top each serving with a sunny side up egg and a hard boiled, finely chopped egg.

butter, eggs, salt, radicchio, san, walnuts, extravirgin olive oil, sherry vinegar

Taken from www.foodnetwork.com/recipes/mario-batali/radicchio-treviso-with-eggs-and-prosciutto-radicchio-con-uova-e-prosciutto-recipe.html (may not work)