Smoked Ham and Walnut Salad

Ingredients

• 3 tablespoons dijon mustard 
• 2 tablespoons currants dried
• 6 ounces frisée packed
• 1 large garlic clove minced
• 1 pound thickly ham smoked sliced cut into matchsticks 1/
• 0.3 cup heavy cream 
• 0.5 small onion thinly sliced
• 1.5 tablespoons pernod 
• 1.5 tablespoons red wine vinegar 
• 8 servings salt and pepper freshly ground
• 0.5 cup walnuts 

Equipment

• bowl
• oven
• whisk

Directions

1. Preheat the oven to 35
2. Toast the walnuts on a pie plate for 7 minutes, or until lightly browned.
3. Let cool and coarsely chop.
4. In a small heatproof bowl, soak the currants in hot water until softened, about 10 minutes; drain.
5. In a small bowl, whisk the cream with the mustard, Pernod, vinegar and garlic and season with salt and pepper.
6. In a large bowl, combine the frise with the onion and currants.
7. Add 1/4 cup of the dressing and toss to coat.
8. Transfer the salad to a platter.
9. Put the ham in the same bowl, toss gently with the remaining dressing and arrange over the salad.
10. Sprinkle the walnuts over the top and serve.
11. 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.