Prosciutto Butter Lettuce Salad

This salad is light, savory AND sweet, and simply out of this world. It takes less than 15 minutes to throw together, and will be a dish that your family or guests will rave about, no doubt!

I was inspired by a recipe I saw to make my own version of this, because I love prosciutto and I love salads. I added tomatoes because I can never, evah get enough of those, and they are so good for you. The egg adds an extra dose of protein, and the light butter lettuce makes every bite float in your mouth. Try it and let us know what you think! – AK

 1 shallot, minced
6 slices prosciutto
3 hard-boiled organic eggs, quartered
1 head of Bibb lettuce, torn
1 tablespoon chopped fresh parsley or tarragon

Dressing:
1/4 cup champagne white vinegar
2 tbsp. organic honey or organic agave
1/4 cup olive oil
Salt
Fresh black pepper

DIRECTIONS:

In a small frying pan, cook prosciutto until crispy on medium-high heat for two minutes each side. Transfer to dish, dab lightly with paper towels to drain. In the same pan with prosciutto drippings, add minced shallot, vinegar and honey/agave. Heat for three minutes. Remove from heat and whisk in olive oil. Add salt and fresh black pepper. On platter, arrange lettuce and add eggs, prosciutto, herb and dressing.

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