Oh, my goodness. Not kidding you guys, this salad is so good I’ve had it every day for lunch this week, and counting.

This recipe will make four small dinner salads, or starters, or you can just keep it all to yourself and eat as one big salad. which may or may not be what i do. Just saying.

One of the things I love most about this salad, is the citronette dressing. It kicks the unctuous runny poached egg up 10 thousand notches with its french notes and flavors. It may sound fancy, but it’s not. a citronette dressing is just a vinaigrette that uses citrus in place of vinegar. In this case, lemon.

Ingredients:

1 head escarole, washed, torn, and dried

4 poached eggs

2 Tbsp evoo

3 slices proscuitto

2 avocados, peeled, pitted, and sliced

juice of 1 1/2 lemon

4 1/2 Tbsp avocado oil

1 tsp dijon mustard

2 tsp minced shallots

2 pinches of salt

2 pinches of sugar

Directions:

Heat evoo in a sauté pan over medium high heat. Add prosciutto and cook until crispy.

In a small bowl, whisk together lemon juice, sugar, salt, dijon and shallots. Slowly add in oil, while continuing to whisk.

Assemble salad with endive, then avocado. Place egg in the center of each salad, and top with crispy prosciutto and salad dressing.