By: Chef John Besh
Good hazelnut oil and quality sherry vinegar make all the difference in this tender lettuce salad, enhanced with sweet figs and salty ham.
1/2 Shallot, finely chopped
3 tbsp sherry vinegar
2 tbsp hazelnut oil
1 tbsp canola oil
1 tsp honey
Freshly ground black pepper
8 handfuls oak leaf or butter lettuce
4 ounces thinly sliced country ham or prosciutto
10 figs, halved
In a small bowl, whisk together the chopped shallot, sherry vinegar, oils, and honey. Season with salt and pepper. Just before serving, put the lettuce in a large bowl and gently toss with the vinaigrette. Scatter the ham and figs on top.