A charming salad, mild-mannered but with a pleasant sharpness beneath the light cream coating and a faint pervasive fruitiness. Refreshing, pretty, and quick to assemble.
4ouncespea sprouts (4 cups)
1teaspoon minced shallot
Pinch of sugar
2tablespoonsmild light oil, such as grapeseed
1 ripe Bartlett pear
¼poundWestphalian-style or baked ham, sliced thin
2 medium Belgian endives, trimmed and rinsed
2tablespoonschives cut into 1-inch lengths
Rinse and gently pat dry or spin-dry pea sprouts. Refrigerate.
Combine shallot, salt, sugar, and lime juice. Whisk in oil, then cream. Halve and core pear, then cut into thin julienne strips about 1½ inches long. Toss with 2 tablespoons of the dressing; set aside.
Cut ham into very thin strips about 1½ inches long. Halve endives lengthwise, then cut crosswise into thin slices at an angle. Separate into strips. Toss sprouts, endive, ham, and chives with remaining dressing. Add pear and toss gently.