French country salad
Instructions:
- for the dressing
- 1 tablespoon champagne vinegar
- 1 tablespoon grainy Dijon mustard
- Coarse salt and freshly ground pepper
- 3 to 4 tablespoons extra-virgin olive oil
- 1/ 2 cup walnut halves, toasted and finely chopped
- for the salad
- 8 cipollini onions (about 4 ounces), peeled and halved if desired
- 1/ 2 cup balsamic vinegar
- Coarse salt and freshly ground pepper
- 2 tablespoons unsalted butter 1 medium apple (preferably Golden Delicious), cored and cut into 1/ 2 -inchthick slices
- 8 slices French cooked ham or boiled ham
- 1 head Bibb or Boston lettuce, leaves separated
- 3 ounces Gruyere cheese, thinly sliced
- 8 slices rustic bread, for serving
- Make the dressing: Whisk champagne vinegar, mustard, and 1/ 2 teaspoon salt in a medium bowl. Gradually add oil, whisking until emulsified. Stir in walnuts. Season with pepper. Set aside.
- Stir onions, balsamic vinegar, and1/ 2 teaspoon salt in a skillet; season with pepper. Bring to a boil. Reduce to a simmer. Cook, stirring occasionally, until onions have absorbed most of the liquid, 8 to 10 minutes. Drain. Let onions cool.
- Melt butter in a medium skillet over mediumhigh heat. Add apple; cook, flipping once, until just beginning to brown and soften, 1 to 3 minutes per side. Remove from heat; set aside.
- To serve, arrange 2 slices of ham on each of 4 plates. Toss lettuce with dressing; divide among plates. Arrange cheese and apple slices on top, evenly dividing among plates. Garnish each plate with 2 onions. Serve with bread.