Executive Chef Roy Breiman's
Culatello Prosciutto and Wenatchee Pears, Haricot Vert, Aged Parmesan and Smoked Bacon

Salish Lodge & Spa

Servings: 4

8 oz. Culatello Prosciutto (Thin Sliced)
2 oz. Baby Arugula (Remove Stem)
4 oz. D’ Anjou Pears (Sliced)
1 oz. Reggiano Parmesan (Shaved)
5 oz. Haricot Vert (Green Beans, Blanched)
1 ½ oz. Smoked Bacon (Lardons)
2 oz. Extra Virgin Olive Oil
4 tsp. Sherry Vinegar
1 T. Shallots (Minced)
1 T. Chives (Minced)
2 ea. Red Radish (Thin Sliced)
Salt/Pepper to Taste
Reduced Balsamic Vinegar (Optional)
Basil Oil (Optional)

In a small mixing bowl, combine the shallots, chives and vinegar. With a whisk, slowly add the olive oil to the mixture until well combined. Season with salt and pepper and set aside to use for final presentation.

This is a fresh salad and should be prepared just before serving to achieve the best results.

It is built in layers so to begin building the layers you should make sure the separate components are well seasoned with salt and pepper. Start in the center of a large dinner plate and place approximately 6-7 haricots vert that have been lightly coated in sherry vinaigrette.

Place a thin layer of approximately 1 oz. of culatello prosciutto on top of the beans. Place 2-4 slices of fresh pear on top of the prosciutto. Continue layering in that order, adding as you go the shaved reggiano parmesan, a few leaves of arugula, smoked bacon lardons and the sliced red radishes.

Finish the salad with a drizzle of reduced balsamic vinegar, basil oil and fresh chervil (optional).

Serve immediately.

Click here to see Chef Breiman's Chef's Kitchen tips