Although the authors call for cooked country ham, we find it works well with almost any cooked ham.
Arugula Salad with Ham
- Quick Glance
- 20 M
- 20 M
- Makes 2 entrees, 6 appetizers
Sprinkle the walnuts around a dry skillet set over medium-low heat. Leave them alone a couple minutes, then stir well and continue cooking, stirring occasionally, just until splotchy brown and fragrant. Pour them out onto a cutting board, cool for a few minutes, then chop into little bits.
Mix the arugula, ham, and pear pieces in a large bowl.
Whisk the lemon juice, vinegar, honey, and mustard in a small bowl, then whisk in the oil in a slow, steady stream until you’ve got a creamy, somewhat thick dressing.
Pour the dressing over the arugula mixture, and then sprinkle the toasted walnut pieces on top.
Recipe Testers' Tips
This makes a fabulous substantial salad, enough for a meal. The saltiness of the country ham meshes so well with the meaty, aromatic toasted walnuts, slightly tart/sweet pears and the sweet/acidic honey apple cider vinaigrette. And the slightly bitter peppery arugula seals the deal rather nicely by adding yet another flavor dimension. I do not think you could improve upon this balance, except to perhaps add some chunks of gorgonzola and/or crispy pancetta instead of the country ham. Or maybe not. It is nearly perfect as is.