Cookbook

Whisk together vinegar, mustard, 1/2 tsp salt and 1/4 tsp pepper in a small bowl. Whisk in 1/2 cup olive oil. Place p-d-t- in a large saucepan and add enough water to cover by 3". Bring water to a boil over high heat and cook potatoes until tender, 10-15'. When cool enough to handle, quarter potatoes and place in a shallow dish such as a pie plate. Season potatoes generously with salt and pepper and toss gently with 3 tbsp of the dressing.

Place eggs in a single layer in a saucepan and add enough water to cover by about an inch. Bring water to a boil over medium-high heat, lower heat and simmer gently, about 12'. Drain and
plunge eggs into cold water. When cool remove from water and remove shells. Quarter eggs lengthwise and plce on a plate.

Place remaining 1 tbsp olive oil in a medium skillet over medium heat. When hot, add prociutto strips. Stir and cook, adding more olive oil if needed, until crisp, 3-5'. Drain on paper towels.

Place arugala and red onion in a mixing bowl and toss with 1/2 cup of the dressing. Taste and season with salt and pepper, if desired. Divide salad evenly and mound on 6 salad plates. Garnish each serving with potato wedges and egg quarters. Drizzles remaining dressing over egg wedges on each plate. Garnish with prosciutto.

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