Ham and Pickled Pear Salad
1 lb sliced ham
2 cups spring mixed greens, or curly lettuce
8 radishes, quartered (bunch radish, not cello!)
2 tablespoon shelled pistachios
Pickled Pears (Makes a large quantity, suitable for three salads. Keeps well in refrigerator)
6 Bosc pears
2 tablespoons finely chopped fresh ginger
1 cup water, or better yet, syrup from canned pears
2 cups cider vinegar
1 ½ cup sugar
1 teaspoon cinnamon
¼ teaspoon cloves
3 tablespoons cup olive oil
2 tablespoons chopped fresh chives
2/3 cup reserved liquid from pickled pear.
Cut ham in thin strips. Combine ham, fresh greens, radishes, nuts and and half the dressing in bowl. Mix gently. Top with sliced pickled pears, drizzle with remaining dressing.
Pickled pears: Peel pears, halve and remove cores. Combine all other pickled pear ingredients in pan, and heat until sugar is dissolved. Add pears and simmer, covered, until pears are tender. Cool in poaching liquid. Drain pears, reserve 2/3 cup liquid for dressing
Dressing: Combine ingredients in jar, screw cap and shake well.