Ham and Spinach Salad with mustard seed dressing

Jana Meyer Peters
Columbia City, Indiana

4 eggs
1/2 red onion (1/2 thinly sliced & 1/2 chopped)
8 oz. sliced mushrooms
6 oz. bag baby spinach
1 1/2 T. mustard seed
6 T. extra virgin olive oil
2 1/2 T. sugar
1 1/2 T. cider vinegar
Salt and Pepper
1 lb boneless smoked ham steak

Place eggs in a small saucepan and cover with water.  Bring to a boil, then remove from heat; cover and let stand for 12 minutes.  Drain and submerge the eggs in the ice water to cool; peel and chop.  Transfer to salad bowl along with sliced onion, mushrooms and spinach.  Meanwhile, in small skillet, toast the mustard seeds until beginning to pop, about 3 minutes.  Reserve half in a small bowl, then transfer the remaining seed to a blender along with the chopped onion, 5 T. olive oil, sugar and vinegar; season with salt and pepper.  Blend until smooth.  In a medium skillet, heat the remaining 1 T olive oil over medium heat.  Add ham steak and cook, turning once, until browned.  Remove from pan and cool slightly then cut into bite-sized pieces.  Drizzle the vegetables with the dressing, season with salt and pepper and toss.  Sprinke the ham and reserved mustard seeds on top.

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Downtown Buhler, Kansas

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