No pork, no problem with this recipe from Smoke and Pickles, Recipes and Stories from a New Southern Kitchen (Artisan Books, Spring 2013) by Brooklyn born, Louisville based chef Edward Lee of 610 Magnolia ...

Salad of Curried Lamb Prosciutto
With dried Apricots, Pine Nuts, Fennel, and Tarragon Vinaigrette

Fennel is a nice foil for salty curried lamb. Here the fennel adds brightness to the salad, while the apricots lend a layer of sweetness. But you can be creative with the mix: Try it with fresh figs, washed-rind cheeses from Alsace, or pickled watermelon rind. And enjoy the salad with a crisp Pinot Blanc.

Feeds 4

Vinaigrette
3 tablespoons fresh tarragon leaves, finely minced
1 teaspoon minced garlic
1 tablespoon Dijon mustard
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
3 tablespoons rice vinegar
6 tablespoons extra virgin olive oil
1 large fennel bulb, stalks removed
½ teaspoon kosher salt
8 to 10 slices Curried Lamb Prosciutto (page 36)
4 dried apricots, sliced very thin
¼ cup toasted pine nuts

1. To make the vinaigrette: Combine all the ingredients in a small bowl and whisk together until emulsified. (The vinaigrette can be made ahead and stored in a glass jar in the refrigerator for up to 1 week.)

2. To make the salad: Using a mandoline, shred the fennel as fine as possible. Transfer to a large bowl, add the salt, and toss gently. Allow to wilt at room temperature for 15 minutes.

3. Toss the wilted fennel with enough of the vinaigrette to just moisten.

4. Arrange the lamb slices on a plate. Layer the fennel on top and scatter the apricots and pine nuts over it. Drizzle with the remaining vinaigrette.

( Excerpted from Smoke and Pickles by Edward Lee (Artisan Books). Copyright © 2013. Photographs by Grant Cornett.)