Recipes adapted from French Roots: Two Cooks, Two Countries & the Beautiful Food Along the Way, by Jean-Pierre Moullé & Denise Lurton Moullé (Ten Speed Press, 2014)
Ingredients
- 2 pounds green beans, or a mix of green beans and yellow wax beans, trimmed
- 2 shallots, finely diced
- 2 tablespoons balsamic vinegar
- 2 tablespoons sherry vinegar
- Salt and freshly ground black pepper, to taste
- ½ cup olive oil
- 1 head frisée
- 8 thin slices prosciutto
- ¼ cup coarsely chopped walnuts
Preparation
Cook the beans in plenty of salted, boiling water for 8 to 10 minutes (depending on how large and fresh your beans are). They should be tender but not soft . Drain and spread on a towel to cool. Do not refrigerate.
Combine the shallots with the balsamic and sherry vinegars, a pinch of salt and a grind of black pepper. Allow to marinate for 3 minutes before whisking in the olive oil, then set aside for 10 minutes to allow the flavors to integrate.
In a large mixing bowl, gently toss the green beans and frisée together with the vinaigrette. Taste for seasoning, adding more salt and pepper, as necessary, then arrange the beans and frisée on a large platter, leaving space around the edges. Sprinkle the walnuts on top of the beans and frisée, then arrange the sliced prosciutto around the salad. Serve at room temperature.
