1 tablespoon chopped fresh tarragon leaves
1/4 cup Dijon mustard
1/2 teaspoon sea salt, preferably gray salt
2 tablespoons sherry vinegar
1/2 cup extra-virgin olive oil
1/2 pound bitter mixed greens such as frisee, mizuna, radicchio, and arugula
4 quarts water
1/4 cup white wine vinegar or Champagne vinegar
1 tablespoon sea salt, preferably gray salt
1/2 cup Prosciutto Bits, recipe follows
Freshly ground black pepper
1 pound prosciutto (preferably from the shank), very finely minced or ground with the medium blade of a meat grinder
2 tablespoons olive oil
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