Instructions: Clean the potatoes under running water, removing any spots. Cut any large potatoes in half. Steam the potatoes until tender, 25 to 30 minutes. Place the potatoes in a serving bowl.

Combine the truffle oil, olive oil, white wine vinegar, shallot, chives, salt and pepper to taste in a mixing bowl. Stir in the minced prosciutto.

Pour the vinaigrette over the hot potatoes and stir to coat. Let the potatoes marinate about 15 minutes.

Just before serving, stir in the romaine leaves. Divide the warm salad among 4 serving dishes and sprinkle with the chopped egg. Drape 2 thin slices of prosciutto over the top of each salad.

This recipe yields 4 servings.

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