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Serrano Ham, Pears, and Haricot Vert Salad with Valdeón Cheese

 This is an all-season recipe.  In the spring, Insalata’s serves this composed salad with ripe Bosc pears, while in the fall it might use figs or persimmons.  Organic arugula or escarole is a great substitute for the frisée, and gorgonzola may be substituted for the Valdeón.

Valdeón Cream:

1/2 cup Valdeón Cheese
1/2 cup heavy cream
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
 

Sherry Vinaigrette:

1 teaspoon minced shallot
2 tablespoons sherry vinegar
1/8 teaspoon kosher salt
1 teaspoon honey
1/2 teaspoon Dijon mustard
2 tablespoons hazelnut oil
2 tablespoons extra-virgin olive oil

Ingredients:

8 paper thin slices serrano ham or prosciutto
8 ounces haricots verts, trimmed and blanched for 3 minutes
2 firm, ripe Bosc pears, peeled, cored and thinly sliced
Leaves from 1 small head frisée lettuce
1/2 cup chopped Marcona almonds

For the Valdeón cream: Combine the cheese and cream in a blender or food processor. Blend until just smooth. Stir in the salt and pepper.  Transfer the cream to a squeeze bottle. Refrigerate until ready to use.

For the Sherry Vinaigrette:  Combine the shallot, vinegar, and salt in a small bowl and let stand for 5 minutes. Whisk in the honey, mustard, and oils. Taste and adjust the seasoning.

Assemble the salad by placing 2 slices of ham on each of 4 plates. In a medium non aluminum bowl, combine the blanched haricot verts, pear slices, frisée leaves, almonds, and 1/4 cup of the vinaigrette. Toss gently and mound on top of the ham. Drizzle wiht the Valdeón cream and serve immediately.

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