Lunch Salad

I made a big bowl of this for lunch today, and I think a smaller portion of this would also be really nice with a bowl of fish chowder. Using a mix of frissee, arugula and curly lettuce, I added strips of proscuitto and a light mustard-y vinaigrette (extra virgin olive oil + teaspoon of dijon mustard + dash of sherry vinegar + 1 squeeze of lemon juice + sprinkle of sugar and sea salt). Tossed with some parmesan & herb croutons (a stale whole wheat baguette cut into cubes, tossed with olive oil, powdered parmesan cheese and oregano, then baked). Top off with a poached egg and lots of pepper.