- 4
Ingredients
- 4 eggs
- 1/2 red onion, 1/2 thinly sliced and 1/2 chopped
- One 8-ounce package sliced mushrooms
- One 6-ounce bag baby spinach
- 1-1/2 tablespoons mustard seeds
- 6 tablespoons extra-virgin olive oil
- 2-1/2 tablespoons sugar
- 1-1/2 tablespoons cider vinegar
- Salt and pepper
- 1 pound boneless smoked ham steak, patted dry
Preparation
Step 1
Directions:
Place the eggs in a small
saucepan and cover with water by
1 inch. Bring to a boil, then remove
from the heat; cover and let stand
for 12 minutes. Drain and submerge
the eggs in ice water to cool, then
peel and chop them. Transfer to
a salad bowl along with the sliced
onion, mushrooms and the spinach.
Meanwhile, in a small skillet,
toast the mustard seeds until
beginning to pop, about 3 minutes.
Reserve half in a small bowl, then
transfer the remaining seeds to a
blender along with the chopped
onion, 5 tablespoons olive oil, the
sugar and vinegar; season with salt
and pepper. Blend until smooth.
In a medium skillet, heat the
remaining 1 tablespoon olive oil
over medium heat. Add the ham
and cook, turning once, until
browned, about 10 minutes. Transfer
to a work surface to cool slightly,
then cut into bite-size pieces.
Drizzle the vegetables with the
dressing, season with salt and
pepper and toss. Sprinkle the ham
and reserved mustard seeds on top.