I am anxious to share with you my aunt Marcy’s blueberry muffins, my mother’s rosemary shortbread and my stepfather’s glug — a high-octane, blood-warming winter punch. Those treats are going to have to wait, however. My eyes and mind need a break from the recent holiday indulgences.
And so today, I have only two things to share with you: a yummy yummy salad and a favorite vinaigrette.
Several weeks ago, a friend and I dined at Froma on Melrose, an LA cheese-, charcuterie-, and wine shop, where I ordered the Jamón Serrano salad, a combination of salty ham, bitter endive, and sweet pear, topped with Manchego cheese and drizzled with chestnut honey. What arrived at the table — essentially a platter of meat topped with a sprinkling of endive — was entirely different than what I envisioned but entirely enjoyed that evening. With my side of sliced baguette, I assembled mini open-faced sandwiches, which, along with a glass of red wine, made for a delectable dinner.
I’ve since made the salad several times, omitting the honey, which Froma overdid a tad and which is unnecessary anyway — the pears add a perfect amount of sweetness. A tarragon-shallot vinaigrette, I find makes the perfect dressing for this simple salad.
Happy New Year everyone!
Yield 1/2 cup (Make a double batch — It’s so nice to have on hand.)
- 4 teaspoons sherry vinegar
- 1 tablespoon finely chopped shallots
- ½ teaspoon Dijon mustard
- ¼ teaspoon sugar
- ¼ teaspoon kosher salt
- ¼ cup extra-virgin olive oil
- 2-3 tablespoons tarragon, finely chopped
In a small bowl, whisk together the vinegar, shallots, mustard, sugar and salt. Let mixture macerate for 20 minutes. Slowly drizzle in olive oil, whisking constantly until emulsified. Stir in tarragon. Taste, add more salt and pepper if necessary. Set aside.
Prosciutto, Pear & Endive Salad
- endive, sliced into thin wedges
- pear, sliced thinly
- Manchego cheese, shaved
- bread, toasted or grilled
Arrange prosciutto on a large platter. (Alternatively, arrange a few slices on individual plates.) Toss endive, arugula and pear with the tarragon-shallot vinaigrette. Top prosciutto with salad. Top salad with slices of cheese. Serve with warm bread.