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Prosciutto and Crottin Salad with Creamy Lardon Vinaigrette

Prosciutto Crottina Salad
Laurent Tourondel

Prep 20 mins
Total 20 mins
Salad
French
6 servings

Ingredients 

For the creamy lardon vinaigrette

  • 1/4 pound thick-sliced bacon cut crosswise into 1/4-inch-thick pieces
  • 1/2 cup red wine vinegar
  • 1 cup heavy cream
  • Freshly ground black pepper

For the croutons

  • 1 small baguette
  • 1 tablespoon extra-virgin olive oil
  • 1 garlic clove halved
  • Two small crottins of soft-ripened goat milk cheese
  • 1 garlic clove thinly sliced

For the prosciutto and crottin cheese salad

  • 1 head frisée light green and yellow leaves only
  • 2 cups baby arugula
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon red wine vinegar
  • Sea salt and freshly ground black pepper
  • 4 ounces prosciutto very thinly sliced
  • 2 tablespoons chopped chives
  • Shaved black truffles (optional)

Directions 

Make the creamy lardon vinaigrette

  • In a medium sauté pan over medium heat, cook the bacon, stirring often, until the fat has rendered and the bacon is crisp, about 5 minutes.
  • Deglaze with the vinegar and continue to simmer until the vinegar is reduced to 2 teaspoons, about 3 minutes. Immediately add the cream and bring to a boil. Simmer the vinaigrette until it thickens slightly and coats the back of a spoon, about 2 minutes. Season the vinaigrette to taste with pepper.

Make the croutons

  • Adjust the top rack of the broiler 4 inches from the heat source and preheat the broiler.
  • Slice the baguette into twelve 1/2-inch-thick slices. Arrange the baguette slices on a baking sheet, brush with olive oil, and rub each slice with the cut side of the halved garlic, discarding the used garlic.
  • Slice each goat cheese crottin into 6 thin slices and place 1 slice atop each crouton. Press a slice of the raw garlic into the cheese. Broil until the cheese begins to melt and the edge of the bread is toasted, about 1 minute.

Assemble the prosciutto and crottin cheese salad

  • In a medium bowl, toss the frisée and arugula with the olive oil and red wine vinegar and season to taste with salt and pepper. Divide the salad among 6 serving plates and drape the prosciutto over the salad. Place 2 croutons on top of each salad and drizzle the bacon vinaigrette over the croutons. Garnish with chopped chives and black truffle, if using.