Prosciutto, Pecan & Parmesan Salad - WellBeing Magazine

Ingredients

• 4-6 slices prosciutto, sliced paper thin
• 2 large eggs
• 4 cups cos lettuce leaves
• 1 small cucumber, chopped into batons
• ¼ cup parmesan, shaved
• ¼ cup pecan halves, toasted (optional)
• Salt & pepper, to taste
• 1 egg
• 3 tbsp light olive oil or macadamia oil
• 3 anchovies, finely chopped
• 1 tbsp capers, drained
• 1 tbsp lemon juice
• 1 tsp finely grated lemon zest
• 1 tsp apple-cider vinegar
• 3 garlic cloves, roughly chopped