Salad with Poached Egg, Prosciutto, and Grana Padano

By CheeseDiva

A simple arugula salad with poached egg and prosciutto—it's perfect for brunch, lunch, or dinner. It's easy and quick to whip together, but feels satisfying enough to eat as a meal. A heap of shaved Grana Padano and a drizzle of earthy truffle oil add a delightful richness to this simple salad.

Ingredients

• 2 tablespoons sherry vinegar
• 2 tablespoons truffle oil
• 3 tablespoons white vinegar
• 2 eggs
• 6 slices Prosciutto di San Daniele
• 1/2 cup Grana Padano, shaved
• Handful of arugula
• Salt and pepper, to taste

Details

Adapted from culturecheesemag.com

Preparation

Step 1

Whisk the sherry vinegar and the truffle oil in a small bowl to make a dressing. Set aside.
Bring a pot of water to a gentle boil. Add the white vinegar, then gently crack in the eggs and poach them until soft (3 to 4 minutes). Lift out with a slotted spoon and drain on kitchen paper.
Put the arugula in a bowl, toss with some of the dressing, and season with salt and pepper.
On each plate, build up a nest of the arugula and top with Prosciutto di San Daniele and Grana Padano shavings.
Place the egg on top. Finish with a sprinkle of black pepper and salt.