Wash the frisée lettuce thoroughly and spin dry. Cut the Ibaïona ham slices into thin strips and the Ossau sheep's cheese into small cubes.
Prepare the vinaigrette: Whisk together the sunflower oil, walnut oil, white wine vinegar, salt, and pepper until emulsified.
In a large salad bowl, gently combine the frisée, ham strips, cheese cubes, and walnut kernels.
Drizzle with the vinaigrette, toss lightly to coat, and serve immediately.
Created by Chef Hubert, showcasing premium Basque ingredients.
