Hey there– I picked up one of those heavy, foiled wrapped spiral hams at the market last week, the kind you glaze with caramel and serve on a platter pink and salty. It was for a Saturday brunch with friends– along with mimosas and yeasty waffles. And the happy news is that there were leftovers!
So Sunday lunch turned into a green leafy salad with slices of that ham, pear and a few extras to round out the plate. With a toasted chunk of whole grain bread, it was a cozy lunch sitting around the coffee table on a quiet Sunday.
HAM, PEAR, GOAT CHEESE SPINACH SALAD
5 cups baby spinach
1/2 cup farro
1 pear, cored & sliced
10 slices of ham
sprinkle of crumbled goat cheese
1/4 cup olive oil
2 tab. cider vinegar
2 tab. maple syrup
salt & freshly ground pepper to taste.
Layer the ingredients for the salad on a platter. When you are ready to serve the salad, put the ingredients for the dressing in a container with a tight fitting lid and shake it until it is thoroughly blended. Drizzle the dressing over the salad and dig in! (makes 2 dinner salads)