- 1/2 cup walnuts
- 2 tablespoons dried currants
- 1/4 cup plus 1 tablespoon heavy cream
- 3 tablespoons Dijon mustard
- 1 1/2 tablespoons Pernod
- 1 1/2 tablespoons red wine vinegar
- 1 large garlic clove, minced
- Salt and freshly ground pepper
- 6 cups packed frisée (about 6 ounces)
- 1/2 small onion, thinly sliced
- 1 pound thickly sliced smoked ham, sliced 1/4 inch thick, then cut into matchsticks 1/3 inch thick
- Preheat the oven to 350°. Toast the walnuts on a pie plate for 7 minutes, or until lightly browned. Let cool and coarsely chop.
- In a small heatproof bowl, soak the currants in hot water until softened, about 10 minutes; drain.
- In another small bowl, whisk the cream with the mustard, Pernod, vinegar and garlic and season with salt and pepper.
- In a large bowl, combine the frisée with the onion and currants. Add 1/4 cup of the dressing and toss to coat. Transfer the salad to a platter. Put the ham in the same bowl, toss gently with the remaining dressing and arrange over the salad. Sprinkle the walnuts over the top and serve.
The recipe can be prepared through Step 3 a day ahead. The walnuts and currants can stand, covered, at room temperature. The dressing can be refrigerated.