Smoked Ham and Walnut Salad

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.