Green Bean Pear Salad with Hazelnut-Prosciutto

Ingredients

Estimated total cost: €11.41 · €2.85/serving

• 1/2 pound slender French green beansEst. price €1.20–€2.50
• 2 tablespoons apple cider vinegarEst. price €0.15–€0.40
• 1 petite shallot, finely chopped (let sit in vinegar for milder flavor)Est. price €0.20–€0.50
• 1 teaspoon creamy Dijon mustardEst. price €0.10–€0.25
• 3 tablespoons aromatic hazelnut oilEst. price €1.50–€3.00
• 3 tablespoons first-pressed extra-virgin olive oilEst. price €0.30–€0.75
• Kosher salt and freshly ground black pepper to tasteEst. price €0.01–€0.05
• 1 head curly endiveEst. price €1.80–€3.00
• 2 petite Belgian endivesEst. price €1.00–€2.00
• 1 ounce (about 1 handful) peppery arugulaEst. price €0.80–€1.50

Steps

1. 1

   Begin by removing the tips of the haricots verts. Next, in a large pot, bring water to a boil seasoned with salt over high heat. Boil the beans until they are slightly tender but still have a crunch, which should take about 2 to 4 minutes. Once cooked, drain them and promptly transfer to icy water to lock in their vibrant color. Afterward, drain them again and gently pat dry. Proceed by slicing them in half horizontally before placing them into a spacious mixing bowl.

2. 2

   To prepare the vinaigrette, combine vinegar, shallot, and mustard in a small bowl. Whisk them together until well combined. Slowly incorporate the oils while whisking continuously. Season the mixture with salt and pepper to taste.

3. 3

   Begin by removing the core and any discolored outer leaves from the frisée. Tear the light yellow inner leaves into small, manageable pieces. Next, slice the endives diagonally into 1-inch sections. Separate them into individual layers while discarding the tough core. Combine the frisée, endive, arugula, and hazelnuts in a bowl along with the beans.

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• Cultural note

  The use of prosciutto and hazelnuts in this salad suggests Italian culinary influences. The combination of flavors and textures in this dish reflects a blend of Mediterranean and European culinary traditions.

• Seasonal note

  Green beans are in season during the summer months, while pears are best in the fall. Hazelnuts are typically harvested in the autumn, making this salad ideal for late summer to early fall.

• Health note

  This salad is a nutritious option as it is high in fiber, vitamins A, C, and K. The hazelnuts provide healthy fats and some protein, while the green beans and pears offer additional vitamins and minerals.