Market rewards: Salade Lyonnaise

Frisée from Hana Fresh, eggs from Blue Lotus.

Add prosciutto, Parmesan cheese and toasted pine nuts and you have an elegant dinner salad. Nanette omitted croutons and instead served whole grain cracker bread alongside.

The prosciutto was cut into pieces and frizzled in a little olive oil.

Add sun dried tomatoes to the olive oil after removing the prosciutto, a little red wine vinegar and cracked black pepper, cook down to make the dressing. Wilt the frisée in the dressing, poach the eggs, assemble, and serve immediately.