Greens with Artisanal Cheeses and Charcuterie


For this dish, I combined two classic French courses that I adore, charcuterie and cheese. The result is a riff on a chef’s salad, which I enjoy serving antipasto style. Every time I make it, I pick a different mix of local cheeses to feature along with a selection of meats.


  • 3 Tbsp extra-virgin olive oil
  • 1 Tbsp red wine vinegar
  • ¼ tsp sea salt Freshly ground pepper
  • 3 cups (3 oz/90 g) packed mixed baby greens such as wild arugula or mâche, tough stems removed
  • ½ lb (250 g) prosciutto, serrano ham, or coppa, sliced paper-thin
  • 1–2 saucisson sec or salami, whole or thinly sliced
  • 3 oz (90 g) sheep’s milk cheese, cut into wedges
  • 3 oz (90 g) aged goat’s milk cheese, cut into wedges
  • 3 oz (90 g) cow’s milk cheese, cut into wedges


In a large bowl, using a fork, mix together the olive oil, vinegar, and salt. Season to taste with pepper. Add the greens and toss lightly.

Arrange the dressed greens on one side of a serving platter. On the same platter (or on an additional plate or cutting board), arrange the meats and cheeses. Serve at once.