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l-l/2 lbs. aked ham, sliced l/4″ thick and cut into 3xl/4″ matchs
l-l/2 lbs. Gruyere Cheese, sliced as above
3 scallions, thinly sliced
2 tbsps. chopped flatleaf parsley
2 tbsps. white wine vinegar
2 tbaps. Dijon style mustard
l/2 tsp. salt
l/4 tsp. pepper
Pinch of cayenne papper
l/2 cup extra virgin olive oil
In a large bowl combine the ham and cheese with the scallions and
parsley. In small bowl, whisk the vinegar, mustard, s&p and cayenne.
Gradually whisk in the olive oil in a thin stream. Pour dressing
over the ham and cheese and toss well. Cover and refrigerate. Serve
at room temperature.
Serves 8 (about 4 cups)

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