Frisée Salad With Asparagus and Prosciutto
Ingredients
- 2 large shallots, peeled and quartered
- 6 Tablespoons extra-virgin olive oil
- 1 Teaspoon white vinegar
- 4 eggs
- 8 Ounces asparagus, cut into 2-inch pieces
- 1 Tablespoon yellow mustard seeds
- 2 Tablespoons vegetable stock
- 1 Tablespoon lemon juice
- 2 Teaspoons grain mustard
- 1 Teaspoon red wine vinegar
- 2 heads frisée salad, washed and cut into pieces
- 8 slices Prosciutto di Parma
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