Prosciutto, Endive & Shaved Manchego Salad with Tarragon-Shallot Vinaigrette
Description
I’ve since made the salad several times, omitting the honey, which Froma overdid a tad and which is unnecessary anyway — the pears add a perfect amount of sweetness. A tarragon-shallot vinaigrette, I find makes the perfect dressing for this simple salad.
Ingreadient :
- 4 teaspoons sherry vinegar
- 1 tablespoon finely chopped shallots
- ½ teaspoon Dijon mustard
- ¼ teaspoon sugar
- ¼ teaspoon kosher salt
- ¼ cup extra-virgin olive oil
- 2–3 tablespoons tarragon, finely chopped
Direction :
- In a small bowl, whisk together the vinegar, shallots, mustard, sugar and salt. Let mixture macerate for 20 minutes. Slowly drizzle in olive oil, whisking constantly until emulsified. Stir in tarragon. Taste, add more salt and pepper if necessary. Set aside.
