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.
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.
© 2013 All rights reserved. Published by Weldon Owen.