| Level: | Easy |
| Total: | 30 min |
| Prep: | 15 min |
| Cook: | 15 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 30 min |
| Prep: | 15 min |
| Cook: | 15 min |
| Yield: | 4 servings |
Ingredients
- 1/2 cup pecans, roughly chopped
- 1/3 cup extra-virgin olive oil, plus more for the grill
- 2 7-ounce ham steaks
- 2 tablespoons sherry vinegar or white balsamic vinegar
- 1 tablespoon honey
- 2 teaspoons dijon mustard
- 2 tablespoons chopped mixed fresh herbs (such as chives and tarragon)
- 2 tablespoons chopped mixed fresh herbs (such as chives and tarragon)
- 1 shallot, minced
- 3 peaches (about 1 pound), cut into 1/2-inch wedges
- 1 5-ounce package mesclun greens (about 8 cups)
- Kosher salt and freshly ground pepper
- 4 ounces goat cheese, crumbled
Instructions
- Preheat a grill to medium. Toast the pecans in a dry skillet over medium-high heat, stirring occasionally, 5 to 7 minutes; set aside.
- Lightly brush the grill grates with olive oil. Add the ham steaks and grill until marked and heated through, 2 to 3 minutes per side. Remove to a cutting board and slice into 1/2-inch-thick strips; set aside.
- Whisk the vinegar, honey, mustard, herbs and shallot in a large bowl. Slowly whisk in the olive oil until emulsified. Add the peaches, mesclun, pecans and ham and gently toss. Season with salt and pepper and top with the goat cheese.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 579 |
| Total Fat | 41 g |
| Saturated Fat | 10 g |
| Carbohydrates | 23 g |
| Dietary Fiber | 5 g |
| Sugar | 16 g |
| Protein | 33 g |
| Cholesterol | 72 mg |
| Sodium | 2456 mg |
| Serving Size | 1 of 4 servings |
| Calories | 579 |
| Total Fat | 41 g |
| Saturated Fat | 10 g |
| Carbohydrates | 23 g |
| Dietary Fiber | 5 g |
| Sugar | 16 g |
| Protein | 33 g |
| Cholesterol | 72 mg |
| Sodium | 2456 mg |
Reviews
Difficult to get it well mixed so that everyone had all the components. It was just okay.
We’ve made this recipe twice now – it’s a gorgeous, flavorful salad that is loved all around.