Save Recipe Print
Yield:
4 servings
Level:
Easy

Ingredients

Directions

In a hot saute pan, coat with a little olive oil, and saute the shiitakes and shallots until soft, about 3 minutes. Add the chives, and ham and stir. Deglaze with both vinegars and season. Whisk in the oil, add mustard, check for seasoning and bring back to temperature. Drizzle on top of the bean sprouts to wilt. Mix well and verify seasoning.

PLATING Mold the salad in o-rings and drizzle with leftover vinaigrette.

Wine Recommendation: Cloudy Bay, Sauvignon Blanc, Marlborough New Zealand, 1998

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Beautiful Brussels Sprouts

Recipe courtesy of Ree Drummond

Green Beans and Tomatoes

Recipe courtesy of Ree Drummond

Roasted Brussels Sprouts

Recipe courtesy of Ina Garten

Black Bean Salad

Recipe courtesy of Food Network Kitchen

Charred Brussels Sprout Crostini

Recipe courtesy of Giada De Laurentiis

Roasted Brussels Sprouts with Bacon

Recipe courtesy of Anne Burrell

French Cut Green Beans with Almonds and Fried Onions

Recipe courtesy of Rachael Ray

Fall Salad

Recipe courtesy of Tyler Florence

Senate Bean Soup

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword