Peas and Carrots Spring Salad

Ingredients

• 1 sack mixed baby greens
• 20 leaves fresh basil, shredded or torn
• 2 cups shredded carrots
• 1 cup frozen baby peas
• 1 shallot, finely chopped
• 3 tablespoons white wine vinegar
• 1/3 cup extra-virgin olive oil, eyeball it
• Salt and pepper
• Ham Steaks, recipe follows

Directions

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.

1 tablespoon extra-virgin olive oil

2 to 3 large ham steaks, cut in halves

Heat a large skillet, with olive oil. Add the ham steaks and heat through, 1 to 2 minutes on each side.