Filling broccoli salad with boiled eggs, pine nuts and Greek prosciutto

An easy to prepare but really tasty and filling Wintertime salad which can be served not only as a salad but also as a first dish or even as a light meal for those who don't have much time for cooking 

From "BHMAgourmet" magazine of "TO BHMA" newspaper

Ingredients (for 4 people)

For the salad:
6 eggs

500 gr. of broccoli florets

1 tbsp of extra virgin olive oil

4 Spring onions, finely chopped

2 tbsp of pine nuts, roasted

4-5 thin slices of Greek (or other) prosciutto

salt

For the dressing:
1/2 tea-cup of extra virgin olive oil

1 tbsp of balsamic vinegar

1 tsp of Dijon mustard

salt
pepper

Method:
Boil the eggs in a saucepan for 6-7 minutes counting from the moment the water starts bubbling. *** We want the egg yolks to stabilise but not to become fully firm.

Boil the broccoli florets in salted water for about 6-7 minutes, counting from the moment the water starts bubbling and then drain in a colander.

Put the oil in a non-stick frying pan on medium heat, throw in the Spring onions, season with a bit of salt and sauté until they become lightly tender.

Transfer in a large salad bowl (or a serving platter) the broccoli and the Spring onions. Scatter on top the pine nuts. Arrange the eggs cut in half and the prosciutto slices.

Put the dressing ingredients in a bowl and beat thoroughly with a whisk until they are well blended.

Pour over the salad, gently toss and serve immediately.