Combine greens and basil on a platter. Top with arrangement of shredded carrots and peas. Combine shallots and vinegar and let stand 5 to 10 minutes. Whisk in extra-virgin olive oil to combine. Drizzle dressing evenly over the salad and season with salt and pepper. Serve with Ham Steaks.
Heat a large skillet, with olive oil. Add the ham steaks and heat through, 1 to 2 minutes on each side.
Recipe courtesy of Rachael Ray