What makes it special?
This salad is oh-so-elegant when served deconstructed on the plate instead of all tossed together. And the homemade apple-cider vinaigrette really brings the flavors together so it’s worth the extra step to make that instead of using a store-bought dressing.
What to serve with it?
Planning a simple summer dinner party? This dish can be the star or the side dish. A few dishes that would complement this salad well are:
- Pan seared cod with a creamy dill sauce
- Pimento cheese & spinach stuffed chicken breasts
- Hanger steak with a mustard creme fraiche sauce (Without the lettuce part of this recipe. Just the steak and sauce with the crispy shallots)
Serves 4
Ingredients:
- 1 head Frisee, rinsed
- 6-8 slices of prosciutto (di Parma recommended – thinly sliced)
- 1/4 red apple (Honeycrisp or Gala)
- 1/4 granny smith apple
- 1/2 fennel bulb
- 1/3 cup toasted hazelnuts, chopped
- Parmesan cheese – shaved
- 1/2 large lemon
- 6-8 slices of crostini (optional) *I made mine with rosemary ciabatta bread in this picture
Vinaigrette
- 2 1/2 Tablespoons shallot, chopped (about 1 large bulb)
- 2 heaping teaspoons Dijon mustard
- 3 Tablespoons apple cider
- 1 Tablespoon apple cider vinegar
- 1 1/2 Tablespoons honey
- 1/4 cup extra virgin olive oil
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
Method:
- Make the vinaigrette by combining shallot, mustard, cider, cider vinegar, honey, salt and pepper in a medium bowl and then slowly add in the olive oil and emulsify. Refrigerate until ready to use.
- Thinly slice apples and fennel bulb and toss in lemon juice (to prevent browning). With the fennel bulb you want to peel off the outside layer and remove the core and only use the more tender inside layers. Reserve fronds for garnish. Arrange apples and fennel on a serving platter.
- Toss frisee lettuce in a little of the vinaigrette and arrange on the same serving platter. Top with toasted hazelnuts and shaved parmesan cheese.
- Place prosciutto on the plate and serve with crostini. Drizzle a little of the vinaigrette on the platter and serve extra on the side.
Tools:
- Chef’s knife
- Cutting board
- Medium bowl
- Whisk
- Mandoline (or sharp knife)
