Frisee Salad with Asparagus and Prosciutto, Shallots and Mustard Dressing - Prosciutto Di Parma

Ingredients

• 2 large shallots, peeled and quartered
• 6 tablespoons extra-virgin olive oil, divided
• 1 teaspoon white vinegar
• 4 large eggs
• 8 ounces asparagus, peeled if thick, cut into 2-inch pieces
• 1 tablespoon yellow mustard seeds
• 2 tablespoons vegetable stock or water
• 1 tablespoon lemon juice
• 2 teaspoons grain mustard
• 1 teaspoon red wine vinegar
• 2 heads frisee, washed and cut into pieces
• 8 slices Prosciutto di Parma
• Salt
• pepper