Floating Olive Branch


2 Tbs. Fleur de Sel

10 oz. multi-colored baby potatoes

2 cups snap peas

1 bunch asparagus, trimmed

1 1/2 cups yellow wax beans

1 1/2 cups green beans or haricot vert

Affinato and Walnut Vinaigrette:

1/2 cup Estilo Affinato di Modena

1/4 cup Roasted Walnut Oil

2 Tbs. Dijon mustard

Salt and pepper to taste

1/2 cup chopped walnuts

4oz prosciutto, thinly sliced


Fill a large pot 3/4 of the way with water, add fleur de sel, and bring to a boil over medium-high heat. Once boiling, add potatoes and cook for 20-25 minutes or until fork-tender. Fill a large bowl with ice water. Transfer the potatoes to the ice water using a slotted spoon and cool. Return the saltwater to medium-high heat and, once boiling, add the snap peas, asparagus, wax beans, and green beans. Boil for 3-5 minutes or until the veggies are tender-crisp. Transfer the veggies to the ice water bath using a slotted spoon and set them aside to cool (adding more ice if necessary).

Meanwhile, place balsamic vinegar, walnut oil, and Dijon mustard in a medium bowl whisk until blended. Season the vinaigrette taste with salt and pepper.

Once the veggies have cooled, thoroughly drain, patting them dry with paper towels, and transfer to a large salad bowl or platter. Drizzle the salad with vinaigrette and top with chopped walnuts and prosciutto before serving.