- 1 shallot, minced
- 2 cloves garlic, minced
- ½ cup tarragon vinegar
- ¼ cup rice wine vinegar
- ¼ cup champagne vinegar
- 1 cup mayonnaise
- ½ cup buttermilk
- ½ cup crème fraîche
- 1 tablespoon chopped fresh tarragon
- Sugar, salt, white pepper to taste
- ¼ pound pea shoots
- 12 paper thin slices of Hobb’s speck
- 12 dates, pits removed and cut in quarters
- Extra virgin olive oil
- Lemon juice
- Ricotta salata
Place 4 salad plates in refrigerator to chill.
Place shallot, garlic and both vinegars in a saucepan (not aluminum). Simmer until reduced by half. Cool and then whisk together with the mayonnaise, buttermilk, crème fraîche, and tarragon. Taste and adjust seasonings.
Wash and spin the pea shoots. Bring the plates from the cooler and arrange three slices of speck on each plate along with some dates and snipped chives. Drizzle with tarragon dressing. Toss the pea shoots with some extra virgin olive oil and fresh lemon juice and then place a large handful of shoots on each plate. Using a vegetable peeler, shave some ribbons of ricotta salata over each salad and serve.