Salad Of Bitter Greens With Balsamic-Glazed Prosciutto

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5 tablespoons balsamic vinegar

3 tablespoons red wine vinegar

1 1/2 teaspoons Dijon mustard

1/4 cup extra-virgin olive oil

Salt and freshly ground pepper

1 small head of frisée, leaves torn

3 ounces baby arugula (3 cups)

1 small head of radicchio, leaves torn (3 cups)

3 ounces dandelion greens, stems discarded and leaves torn (3 cups)

2 hard-cooked eggs, chopped

5 tablespoons unsalted butter

6 ounces thinly sliced prosciutto, cut into 1/2-inch-wide ribbons

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