Chicory, Fried Ham, And Pear Salad

• 2/3 cup well-shaken buttermilk
• 1/4 cup mayonnaise
• 3 tablespoons finely chopped chives
• 1 teaspoon white-wine vinegar
• Rounded 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup vegetable oil
• 1/4 pound thinly sliced Black Forest or other baked deli ham
• 2 firm-ripe Bartlett pears (8 ounces total; preferably red)
• 1 (1-pound) head chicory (curly endive), chopped crosswise into 1/2-inch pieces (10 cups)

1. Whisk together buttermilk, mayonnaise, chives, vinegar, salt, and pepper in a small bowl until smooth.
2. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking. Reduce heat to moderate and fry ham, 2 slices at a time, turning over once, until golden brown and crisp, 2 to 3 minutes. Transfer with tongs to paper towels to drain and cool slightly. Stack fried ham and chop into roughly 1- to 2-inch pieces.
3. Halve pears lengthwise and core, then cut lengthwise into 1/4-inch-thick slices.
4. Combine chicory, ham, and pear slices in a large bowl. Drizzle with dressing and toss to coat.

wellshaken buttermilk, mayonnaise, chives, whitewine vinegar, salt, black pepper, vegetable oil, deli ham, bartlett, head chicory

Taken from www.epicurious.com/recipes/food/views/chicory-fried-ham-and-pear-salad-236392 (may not work)