1 large shallot, minced
1 tablespoon champagne vinegar
1 teaspoon Dijon Mustard
1 tablespoon walnut oil
2 tablespoon extra virgin olive oil
salt and freshly ground black pepper
8 thin slices Prosciutto di Parma
To make the vinaigrette
1. In a small bowl, whisk together shallot, vinegar and mustard. Gradually whisk in oils to make an emulsion/ Season generously with salt and pepper. Taste and add a few drops more vinegar, f necessary. Let stand 30 minutes to marry flavors.
¼ pound mixed baby greens
1 tablespoon chopped Italian parsley or chervil
½ large Asian pear, halved again, cored, peeled, and sliced into thin wedges
To Make Salad:
2. Arrange 2 slices prosciutto on each of 4 dinner plates, covering each plate’s surface. Toss green and parsley or chervil with enough dressing just to coat them lightly, 2 to 3 tablespoons; taste and adjust seasoning.
3. Divide greens among the 4 plates, mounding them in the center. Nestle the Asian pear slices around the edge of each mound of greens.
Recipe taken from Fresh from the Farmers’ Market by Janet Fletcher (Chronicle Books, 1997)