HARICOTS VERTS AND PEAR SALAD WITH HAZELNUTS AND PROSCIUTTO
Steps:
- Trim the ends of the haricots verts. Bring a large pot of salted water to a boil over high heat. Cook the beans until crisp-tender, 2 to 4 minutes, then drain and transfer to ice water to preserve the color. Drain again and pat dry. Cut in half crosswise. Place in a large mixing bowl.
- For the vinaigrette: Put the vinegar, shallot, and mustard in a small bowl and whisk to blend. Gradually whisk in the oils. Season with salt and pepper.
- Trim the core and any dark green outer leaves and leaf tips from the frisée. Tear the pale yellow center leaves into bite-size pieces. Slice the endives on a slight diagonal into 1-inch pieces. Separate into individual layers and discard the core. Add the frisée, endive, arugula, and hazelnuts to the bowl with the beans.
- Cut the pear in half, remove the core and slice thinly lengthwise. Add to the bowl. Toss with enough of the vinaigrette to coat the salad lightly; you may not need it all.
- If the prosciutto slices are large, tear in half. Make a loose ring of prosciutto on each plate, then mound a handful of salad in the center of the ring. Serve immediately.
- Enjoy with Cakebread Cellars Chardonnay Reserve or another full-bodied white wine.
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