GREEN EGGS AND HAM SALAD

1/3 CUP PARSLEY LEAVES, CHOPPED
1 SMALL GARLIC CLOVE, MINCED
2 TABLESPOONS FRESH BASIL, CHOPPED
2 TABLESPOONS RED WINE VINEGAR
1/4 CUP CANOLA OIL
1 TEASPOON SUGAR
1/8 TEASPOON SALT


1/4 POUND PROSCIUTTO, JULIANE 
2 TABLESPOONS OLIVE OIL
4 LARGE EGGS, HARD BOILED
1 BAG BABY MIXED GREENS


PULSE THE FIRST THREE INGREDIENTS IN A FOOD PROCESSOR UNTIL FINELY MINCED.


ADD NEXT FOUR INGREDIENTS.


PROCESS UNTIL MIXTURE IS AS CLOSE TO SMOOTH AS POSSIBLE.


HEAT OLIVE OIL IN SMALL SAUTE PAN AND FRY THE PROSCIUTTO STRIPS IN BATCHES,  STIRRING UNTIL EVENLY COLORED.  DRIAN ON PAPER TOWELS.


ARRANGE THE BABY GREENS ON SERVING PLATES.  


QUARTER THE EGGS AND ARRANGE THE QUARTERS ON TOP OF THE GREENS.


SPOON THE SWEET BASIL DRESSING ONTO THE EGGS, THEN TOP WITH PROSCIUTTO.


MAKES 2 SALADS.