Because of their tart dressings, salads are not always wine-friendly dishes, but adding cured meat like prosciutto can bridge the divide. Toasted nuts help, too, contributing a buttery note that mellows vinegar’s sharpness. This autumn salad from the winery pairs slender French haricots verts (green beans) with a blend of cool-weather greens and a hazelnut-oil dressing. Follow it with roast chicken or duck.

　　

Ingredients

serves 6

　　1/2 pound haricots verts

　　

Vinaigrette

2 tablespoons cider vinegar

　　1 small shallot, minced

　　1 teaspoon Dijon mustard

　　3 tablespoons hazelnut oil

　　3 tablespoons extra-virgin olive oil

　　Kosher salt and freshly ground black pepper

　　1 head frisée

　　2 small Belgian endives

　　1 ounce (about 1 handful) arugula

　　1/4 cup coarsely chopped toasted hazelnuts

　　1 Bartlett pear, ripe but firm

　　8 to 12 thin slices prosciutto di Parma

　　

Step 1

Trim the ends of the haricots verts. Bring a large pot of salted water to a boil over high heat. Cook the beans until crisp-tender, 2 to 4 minutes, then drain and transfer to ice water to preserve the color. Drain again and pat dry. Cut in half crosswise. Place in a large mixing bowl.

　　

Step 2

For the vinaigrette: Put the vinegar, shallot, and mustard in a small bowl and whisk to blend. Gradually whisk in the oils. Season with salt and pepper.

　　

Step 3

Trim the core and any dark green outer leaves and leaf tips from the frisée. Tear the pale yellow center leaves into bite-size pieces. Slice the endives on a slight diagonal into 1-inch pieces. Separate into individual layers and discard the core. Add the frisée, endive, arugula, and hazelnuts to the bowl with the beans.

　　

Step 4

Cut the pear in half, remove the core and slice thinly lengthwise. Add to the bowl. Toss with enough of the vinaigrette to coat the salad lightly; you may not need it all.

　　

Step 5

If the prosciutto slices are large, tear in half. Make a loose ring of prosciutto on each plate, then mound a handful of salad in the center of the ring. Serve immediately.

　　

Step 6

Enjoy with Cakebread Cellars Chardonnay Reserve or another full-bodied white wine.

　　The Cakebread Cellars American Harvest Cookbook