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Course: appetizer, main course
Total time: under 30 minutes
Skill level: Easy
Cost: Moderate
Yield: Makes enough for 2 for dinner, or up to 6 for a very light first course
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Notes

Make sure you remove not only the inedible rind but also any excess fat from the cooked country ham. The profound taste of that fat is just too strong, a poor match for the pears.

Ingredients

  • ½ cup walnut pieces
  • 2/3 pound baby arugula leaves (about 4 cups)
  • 6 ounces cooked country ham, rind removed and discarded, the meat thinly sliced and cut into strips
  • 1 large ripe Bartlett pear, peeled, cored, and thinly sliced
  • 1 tablespoon lemon juice
  • 1 tablespoon apple cider vinegar
  • 1½ teaspoons honey
  • ½ teaspoon Dijon mustard
  • 3 tablespoons toasted walnut oil (see Notes)

Directions

1. 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.

2. Mix the arugula, ham, and pear pieces in a large bowl.

3. 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.

4. Pour the dressing over the arugula mixture, then sprinkle the toasted walnut pieces on top.

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Nutritional Information

Nutrients per serving

This recipe serves 6.

222kcal (11%)
97mg (10%)
10mg (17%)
60mcg RAE (2%)
425mg
50mg
11g
7g
3g
11g
20mg (7%)
783mg (33%)
2g (10%)
16g (25%)
1mg (8%)