Leslie'S Ham Salad

• 1 small red onion, minced
• 1 pound cooked ham, cut into large pieces
• 2 ribs celery, quartered
• 6 cornichons or gherkin pickles
• 1 pickled jalapeno, seeded and stemmed
• 2 scallions (white and green parts), minced
• 1/2 cup mayonnaise
• 2 tablespoons Dijon mustard
• 1/4 teaspoon freshly ground black pepper
• 1 bunch watercress, washed, dried and stems trimmed (about 3 cups)
• 1 bunch arugula, washed, dried and stems trimmed (about 2 cups)
• 4 to 8 slices rustic sourdough bread, toasted or grilled

1. 1. To mellow the minced onion, soak it in cold water for 10 minutes, then drain it well, pat dry, and put it in a serving bowl. Pulse the ham in a food processor until chunky and add it to the red onion. Pulse the celery, pickles and jalapeno in the processor until chopped and add to the ham.
2. 2. Add the scallions to the ham mixture along with mayonnaise, mustard, and pepper. Refrigerate the salad, covered, until thoroughly chilled, about 1 hour.
3. 3. Toss the watercress and arugula together and divide among 4 plates. Divide the ham salad evenly on the greens and serve with the toasts.

red onion, ham, celery, cornichons, scallions, mayonnaise, mustard, freshly ground black pepper, arugula, bread

Taken from www.epicurious.com/recipes/member/views/leslies-ham-salad-50039096 (may not work)