Ingredients

5 thin prosciutto slices

3 tablespoons extra-virgin olive oil

5 teaspoons white balsamic vinegar or white wine vinegar

10 cups coarsely torn frisée (about 2 large heads; 9 ounces total)

1 1/4 cups frozen shelled edamame (soybeans), thawed (about 8 ounces)(soybeans), thawed (about 8 ounces)

8 radishes, trimmed, thinly sliced

1/2 small red onion, thinly sliced

1 teaspoon coarse kosher salt

4 large eggs

Hollandaise sauce:

• 2 large egg yolks
• 3 tablespoons fresh lemon juice
• 1/2 cup (1 stick) unsalted butter, melted
• 1 tablespoon Dijon mustard
• 1/8 teaspoon coarse kosher salt
• Pinch of ground white pepper

Description

It's The Classic Brunch Dish—in Salad Form. Frisée, Edamame, Radishes, And Red Onions Are Sprinkled With Prosciutto, Then Topped With A...

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