April 8th, 2012
To make French Vinaigrette (makes ¼ cup) : In a large measuring cup (so it's easy to pour), whisk the shallots, mustard, vinegar, salt and pepper.
Keep whisking and slowly drizzle in the oil until well mixed. This can be made up to two days in advance and kept in the refrigerator. Time Saver: Use your favourite store-bought vinaigrette.
To make Salad: In a sauté pan, heat 1 teaspoon oil and the butter over medium heat.
Add the onion and cook for 4 minutes, until translucent.
Add the honey and cook over medium-low heat until golden brown, about 1 more minute. Remove from the pan and transfer to a plate to cool.
Heat the remaining tablespoon of oil in the same pan over high heat and add the prosciutto pieces. Cook for about 1 minute, then turn and cook until the other side is crispy and curly, about 4 minutes. Remove and drain on paper towel.
Place the spinach in a large salad bowl and add onions and prosciutto.
Dress with vinaigrette, toss well and divide among 4 plates.
Place a poached egg on top of each serving. Season with salt and pepper.