Bayonne Ham And Sheep's Milk Cheese Terrine

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 12
• 1 1/2 lbs bayonne ham, sliced 1/8 inch thick
• 1 1/2 lbs sheep's milk cheese, sliced 1/8 inch thick
• 1/2 teaspoon sherry wine vinegar
• 1 1/2 teaspoons extra virgin olive oil
• 1/2 tablespoon chopped fresh parsley
• kosher salt
• freshly ground pepper
• 4 cups frisee or 4 cups other salad greens
• 1 teaspoon olive oil
• all-purpose flour

Recipe

• 1 cut the ham and the cheese into 20 to 23 very thin slices each, with a minimum measurement of 9 1/2 by 3 1/2 inches.
• 2 it is better to have slightly larger slices that can be trimmed to fit the terrine exactly than to have pieces that are too small.
• 3 line a 9 1/2 by 3 1/2 x 3 1/2 inch terrine generously with plastic wrap, leaving enough overhang to cover the top of the terrine when it is filled.
• 4 starting with a layer of cheese, alternate layers of ham and cheese until the mold is completely filled, approximately twenty layers of each.
• 5 cover the top with the overlapping plastic wrap and press down firmly.
• 6 refrigerate overnight.
• 7 unmold by firmly pulling the plastic up and out of the mold.
• 8 place on a cutting board, and using a very sharp knife, cut as many ½-inch-thick slices as you will be serving and store the remaining terrine in the refrigerator for up to 1 week.
• 9 to make the vinaigrette, stir together all of the ingredients in a small bowl.
• 10 arrange the fris?
• 11 e on each of four plates, dress the lettuce with the vinaigrette, and set aside.
• 12 warm the olive oil in a nonstick pan over high heat.
• 13 lightly dust both sides of the terrine slices with flour and add them to the pan.
• 14 working very quickly, saut?
• 15 the slices on both sides just until lightly browned, but not long enough to melt the cheese, approximately 30 to 60 seconds.
• 16 lay 1 slice on top of each salad and serve immediately.