- 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
How to Make It
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 a 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.
Make Ahead: 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.