Eggs Benedict Salad

INGREDIENTS

• 5 thin prosciutto slices
• 3 tablespoons extra-virgin olive oil
• 5 teaspoons white balsamic vinegar or white wine vinegar
• 10 cups coarsely torn frisée (about 2 large heads; 9 ounces total)
• 1 1/4 cups frozen shelled edamame (soybeans), thawed (about 8 ounces)(soybeans), thawed (about 8 ounces)
• 8 radishes, trimmed, thinly sliced
• 1/2 small red onion, thinly sliced
• 1 teaspoon coarse kosher salt
• 4 large eggs
• 2 large egg yolks
• 3 tablespoons fresh lemon juice
• 1/2 cup (1 stick) unsalted butter, melted
• 1 tablespoon Dijon mustard
• 1/8 teaspoon coarse kosher salt
• Pinch of ground white pepper