Salad of Bitter Greens with Balsamic-Glazed Prosciutto

• 5 tablespoons balsamic vinegar
• 3 tablespoons red wine vinegar
• 1 1/2 teaspoons Dijon mustard
• 1/4 cup extra-virgin olive oil
• Salt and freshly ground pepper
• 1 small head of frisee, leaves torn
• 3 ounces baby arugula (3 cups)
• 1 small head of radicchio, leaves torn (3 cups)
• 3 ounces dandelion greens, stems discarded and leaves torn (3 cups)
• 2 hard-cooked eggs, chopped
• 5 tablespoons unsalted butter
• 6 ounces thinly sliced prosciutto, cut into 1/2-inch-wide ribbons

1. In a large bowl, whisk 1 tablespoon each of both vinegars with the mustard.
2. Whisk in 2 tablespoons of the olive oil and season with salt and pepper.
3. Add the greens and chopped eggs but don't toss.
4. In a large skillet, melt 2 tablespoons of the butter in the remaining 2 tablespoons of oil.
5. Cook over moderately high heat until the butter begins to brown, about 1 minute.
6. Add the prosciutto and cook, stirring occasionally, until crisp, 2 to 3 minutes.
7. Add the remaining 1/4 cup of balsamic vinegar and 2 tablespoons of red wine vinegar and cook until slightly reduced, about 2 minutes.
8. Remove from the heat.
9. Swirl in the remaining 3 tablespoons of butter until melted.
10. Toss the greens, season with salt and pepper and transfer to plates.
11. Spoon the hot dressing over the greens and serve.

balsamic vinegar, red wine vinegar, mustard, extravirgin olive oil, salt, head of frisee, baby arugula, head of radicchio, dandelion, eggs, unsalted butter, ribbons

Taken from www.foodandwine.com/recipes/salad-bitter-greens-balsamic-glazed-prosciutto (may not work)