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Serves : 8

Inspired by a variety of French ingredients, Marcia Kiesel came up with this original—and delicious—ham salad. Pernod gives the vinaigrette an unexpected fennel flavor. Plus: More Pork Recipes and Tips

How to Make It

Step 1    

Preheat the oven to 350°. Toast the walnuts on a pie plate for 7 minutes, or until lightly browned. Let cool and coarsely chop.

Step 2    

In a small heatproof bowl, soak the currants in hot water until softened, about 10 minutes; drain.

Step 3    

In another small bowl, whisk the cream with the mustard, Pernod, vinegar and garlic and season with salt and pepper.

Step 4    

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.

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