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1
Cut the ham and the cheese into 20 to 23 very thin slices each, with a minimum measurement of 9 1/2 by 3 1/2 inches.
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2
It is better to have slightly larger slices that can be trimmed to fit the terrine exactly than to have pieces that are too small.
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3
Line a 9 1/2 by 3 1/2 x 3 1/2 inch terrine generously with plastic wrap, leaving enough overhang to cover the top of the terrine when it is filled.
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4
Starting with a layer of cheese, alternate layers of ham and cheese until the mold is completely filled, approximately twenty layers of each.
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5
Cover the top with the overlapping plastic wrap and press down firmly.
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6
Refrigerate overnight.
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7
Unmold by firmly pulling the plastic up and out of the mold.
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8
Place on a cutting board, and using a very sharp knife, cut as many 1/2-inch-thick slices as you will be serving and store the remaining terrine in the refrigerator for up to 1 week.
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9
To make the vinaigrette, stir together all of the ingredients in a small bowl.
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10
Arrange the fris?
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11
e on each of four plates, dress the lettuce with the vinaigrette, and set aside.
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12
Warm the olive oil in a nonstick pan over high heat.
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13
Lightly dust both sides of the terrine slices with flour and add them to the pan.
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14
Working very quickly, saut?
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15
the slices on both sides just until lightly browned, but not long enough to melt the cheese, approximately 30 to 60 seconds.
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16
Lay 1 slice on top of each salad and serve immediately.
