The volcanic mountains of Auvergne in the center of France are the source of some of the best cheeses and charcuterie in the country. It’s also a region of harsh weather, which explains why the recipe is comforting and perfect in winter!
Hands-on: 15 minutesTotal: 35 minutes
- 6 medium potatoes, in their skin
- 1 Tbsp. kosher salt
- 1 Tbsp. cider vinegar
- 1 tsp. salt
- 1 tsp. ground black pepper
- 1 tsp. Dijon mustard
- 3 Tbsp. walnut oil
- 4 cups mixed salad greens
- 2 slices cured ham, cut in ½"-wide sticks
- 1 lb. young Cantal cheese, cut in ½"-wide sticks
- 1 shallot, peeled and diced
- 1 Tbsp. diced chives
- Fill a large saucepan with water. Add the potatoes and a tablespoon of kosher salt.
- Bring to a boil over high heat, then cook for 20 minutes. Dry them, peel them, and cut them in thin slices.
- In a large salad bowl, combine the cider vinegar, salt, and pepper, and stir well. Add the mustard and stir well, then add the oil little by little, whisking until the dressing is totally smooth and uniform.
- Add the salad, toss well for about 3 minutes, then add the potatoes, ham, and cheese. Add the diced shallot and the chives, and toss again.
- Serve as a main dish.