Prep 30 mins
Cook 0 mins
- 1 1⁄2 lbs bayonne ham, sliced 1/8 inch thick
- 1 1⁄2 lbs sheep's milk cheese, sliced 1/8 inch thick
- 1⁄2 teaspoon sherry wine vinegar
- 1 1⁄2 teaspoons extra virgin olive oil
- 1⁄2 tablespoon chopped fresh parsley
- kosher salt
- freshly ground white pepper
- 4 cups frisee or 4 cups other salad greens
- 1 teaspoon olive oil
- all-purpose flour
- Cut the ham and the cheese into 20 to 23 very thin slices each, with a minimum measurement of 9 1/2 by 3 1/2 inches.
- It is better to have slightly larger slices that can be trimmed to fit the terrine exactly than to have pieces that are too small.
- Line a 9 1/2 by 3 1/2 x 3 1/2 inch terrine generously with plastic wrap, leaving enough overhang to cover the top of the terrine when it is filled.
- Starting with a layer of cheese, alternate layers of ham and cheese until the mold is completely filled, approximately twenty layers of each.
- Cover the top with the overlapping plastic wrap and press down firmly.
- Refrigerate overnight.
- Unmold by firmly pulling the plastic up and out of the mold.
- Place on a cutting board, and using a very sharp knife, cut as many ½-inch-thick slices as you will be serving and store the remaining terrine in the refrigerator for up to 1 week.
- To make the vinaigrette, stir together all of the ingredients in a small bowl.
- Arrange the fris?
- e on each of four plates, dress the lettuce with the vinaigrette, and set aside.
- Warm the olive oil in a nonstick pan over high heat.
- Lightly dust both sides of the terrine slices with flour and add them to the pan.
- Working very quickly, saut?
- the slices on both sides just until lightly browned, but not long enough to melt the cheese, approximately 30 to 60 seconds.
- Lay 1 slice on top of each salad and serve immediately.