PRINT 1     |     2    |     3    |     4    |     5    |     6    |     7    |     8     |     9    |     10    SERRANO HAM, PEARS, AND HARICOT VERT SALAD WITH VALDEON CHEESE       About This is an all-season recipe. In the spring, Insalata's serves this composed salad with ripe Bosc pears, while in the fall it might use figs or persimmons. Organic arugula or escarole is a great substitute for the frisee, and gorgonzola may be substituted for the Valdeon.       Valdeon Cream 1/2 cup Valdeon Cheese 1/2 cup heavy cream 1/4 teaspoon salt 1/8 teaspoon freshly ground pepper       Sherry Vinaigrette 1 teaspoon minced shallot 2 tablespoons sherry vinegar 1/8 teaspoon kosher salt 1 teaspoon honey 1/2 teaspoon Dijon mustard 2 tablespoons hazelnut oil 2 tablespoons extra-virgin olive oil       Ingredients 8 paper thin slices serrano ham or prosciutto 8 ounces haricots verts, trimmed and blanched for 3 minutes 2 firm, ripe Bosc pears, peeled, cored and thinly sliced Leaves from 1 small head frisee lettuce 1/2 cup chopped Marcona almonds       Method For the Valdeon cream: Combine the cheese and cream in a blender or food processor. Blend until just smooth. Stir in the salt and pepper. Transfer the cream to a squeeze bottle. Refrigerate until ready to use. For the Sherry Vinaigrette: Combine the shallot, vinegar, and salt in a small bowl and let stand for 5 minutes. Whisk in the honey, mustard, and oils. Taste and adjust the seasoning. Assemble the salad by placing 2 slices of ham on each of 4 plates. In a medium non-aluminum bowl, combine the blanched haricot verts, pear slices, frisee leaves, almonds, and 1/4 cup of the vinaigrette. Toss gently and mound on top of the ham. Drizzle with the Valdeon cream and serve immediately.