Recipe: Culatello Prosciutto and Wenatchee Pears With Haricots Vert, Parmesan and Smoked Bacon

Serves 4

Salish Lodge & Spa executive chef Roy Breiman uses handmade prosciutto from Armandino Batali's Salumi in Seattle. The Parmesan cheese is imported; the arugula and pears are locally grown. The salad, says Breiman, "should be prepared just before serving."

5 ounces (about 1 cup) haricots vert (tiny green beans)

1 ounce smoked bacon

8 ounces Culatello Prosciutto, sliced thin

2 ounces (about 2 cups) baby arugula, stems removed

1 medium D'Anjou pear, cored and sliced thin

1 ounce Reggiano Parmesan, shaved with a vegetable peeler

2 red radishes, sliced thin

Kosher salt and freshly ground black pepper, to taste

Sherry Vinaigrette, recipe follows

Reduced balsamic vinegar, optional

Basil oil, optional

1. Cook the green beans for 2 minutes in plenty of rapidly boiling salted water and drain them. Scatter the beans over a baking sheet and put them in the refrigerator to chill.

2. Cut the bacon across the slices into little sticks, cook it in a dry pan over medium-high heat until it has released most of its fat and is turning brown. Drain the bacon onto clean paper towels and set aside.

3. Toss the haricots vert with 2 tablespoons of the Sherry Vinaigrette and distribute half of them evenly onto the centers of each of 4 large dinner plates.

4. Lightly layer half of the prosciutto on top of the beans and place half of the pear slices on top of the prosciutto. Sprinkle with salt and pepper. Top with layers of the Parmesan, a few leaves of arugula, smoked bacon and sliced radishes. Drizzle on a little of the remaining Sherry Vinaigrette and continue layering the ingredients in this manner, adding salt and pepper as desired until they are all incorporated into little haystacks on each plate.

5. Garnish if desired with drizzles of reduced balsamic vinegar (regular balsamic vinegar boiled down to half its original volume) and basil oil. Serve immediately.