Egg and Prosciutto Salad
2 large eggs
40g/1½oz thinly sliced lean Parma ham
1 tbsp oil-free vinaigrette
1 tbsp balsamic vinegar
1 tsp Dijon mustard
75g/3oz mixed salad leaves
¼ red onion, finely chopped
½ small avocado, peeled, stoned and diced
4 baby plum tomatoes, halved
10g/⅓oz Parmesan, shaved
1 Break the eggs into a pan of simmering water and poach gently until the whites are set but the yolks are still runny. Remove with a slotted spoon on to kitchen paper.
2 Meanwhile, remove any visible fat from the Parma ham and dry-fry in a non-stick frying pan for 2 minutes, turning halfway through, until crisp.
3 Blend the vinaigrette, balsamic and mustard together to make the dressing. Mix together the salad leaves, red onion, avocado and tomatoes and toss lightly in the dressing.
4 Divide the salad between two serving plates and top with the poached eggs and crisp Parma ham. Sprinkle with Parmesan shavings.