Old World Naturals Uncured Pastrami
salad with frisée, gruyère, toasted walnuts, and dijon vinaigrette

Servings 4-6
1 pkg. Uncured Pastrami
cut into ribbons
4 slices gruyére cheese cut into ribbons
4 heads frisée lettuce cleaned
1/2 c. walnuts toasted
1 T. champagne vinegar
2 T. dijon mustard
3 T. créme fraiche
1 tsp. chives chopped finely
1 tsp. chives chopped coarsely
to taste salt & pepper

FOR THE VINAIGRETTE: Whisk vinegar, crème fraiche, Dijon, finely chopped chives, salt and pepper together. Set aside.

ASSEMBLE THE SALAD: In a large bowl, place FRISÉE, uncured PASTRAMI cut into ribbons, the GRUYERE also cut into ribbons and the WALNUTS.

Using your hands, gently toss the ingredients together to disperse them evenly.

Then add the vinaigrette and toss again.

GARNISH: Top with coarsely chopped chives serve as a starter or a dinner salad.

Corned beef piled high on breadSlice of frittata on a plate with greens