Salade façon plateau de charcuterie, vinaigrette à la moutarde et aux herbes

Ingrédients

• 8 cupmixed greensAmount8 cupIngredientmixed greens
• 1/2 cupfresh basilAmount1/2 cupIngredientfresh basil leavesPreparationtorn leaves torn
• 4 ozprosciuttoAmount4 ozIngredientprosciuttoPreparationthinly sliced thinly sliced
• 4 ozsalamiAmount4 ozIngredientsalamiPreparationsliced sliced
• 4 ozBrieAmount4 ozIngredientBrie cheesePreparationsliced cheese sliced
• 1/4 cupParmesan cheeseAmount2 tbspIngredientParmesan cheesePreparationfinely grated cut into small cubes
• 1green appleAmount1Ingredientgreen applePreparationthinly sliced thinly sliced
• 1/5 cupcandied walnutsAmount1/5 cupIngredientcandied walnuts
• toasted sesame crackersIngredienttoasted sesame crackers or crostiniPreparationfor serving or crostini for serving
• 1/2shallotAmount1/2IngredientshallotPreparationminced minced
• 1 clovegarlicAmount1 cloveIngredientgarlicPreparationminced minced
• 1/4 cupred wine vinegarAmount1/4 cupIngredientred wine vinegar
• 2 tbspDijon mustardAmount2 tbspIngredientDijon mustard
• 1 tbsphoneyAmount1 tbspIngredienthoney
• 1 tspdried oreganoAmount1 tspIngredientdried oregano
• 1 tspdried parsleyAmount1 tspIngredientdried parsley
• 1 tspkosher saltAmount1 tspIngredientkosher salt
• 1/2 tspfreshly ground black pepperAmount1/2 tspIngredientfreshly ground black pepper
• 6 tbspextra virgin olive oilAmount6 tbspIngredientextra virgin olive oil
• 2 tbspParmesan cheeseAmount2 tbspIngredientParmesan cheesePreparationfinely grated finely grated
• 1 cupwalnut halvesAmount1 cupIngredientwalnut halves
• 1/3 cupgranulated sugarAmount1/3 cupIngredientgranulated sugar
• 1 pinchsalt optional
• nonstick sprayIngredientnonstick spray or parchment paper or parchment paper

Préparation

1. 1

   In a dry skillet over medium heat, toast walnuts until fragrant and lightly browned, about 3–4 minutes. Transfer to a plate.

2. 2

   In the same skillet over medium-low heat, sprinkle in sugar. Let melt undisturbed until it starts to liquefy around the edges. Swirl the pan gently to help it melt evenly.

3. 3

   Once sugar is fully melted, return walnuts to the pan and stir quickly to coat in caramel. Sprinkle with salt, if using. Transfer immediately to a greased plate or parchment-lined tray. Use two forks to separate the nuts before they harden. Let cool completely.

4. 4

   Make the vinaigrette

5. 5

   In a small bowl or jar, whisk shallot, garlic, red wine vinegarAmount1/4 cupIngredientred wine vinegar, Dijon mustard, honey, oregano, parsley, salt, pepper, olive oil, and grated Parmesan until well blended.

6. 6

   Assemble the salad

7. 7

   In a large bowl, toss mixed greensAmount8 cupIngredientmixed greens and basil with enough vinaigrette to lightly coat.

8. 8

   Arrange prosciutto, salami, Brie, Parmesan cubes, apple slices, and ½ cup candied walnutsAmount1/5 cupIngredientcandied walnuts over the greens. Scatter evenly or arrange in sections for that grazing board effect.

9. 9

   Serve with toasted sesame crackersIngredienttoasted sesame crackers or crosti...: Serve with toasted sesame crackersIngredienttoasted sesame crackers or crostiniPreparationfor serving or crostini on the side, or tuck them into the salad for crunch.