Peas and Carrots Spring Salad

• 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

1. Combine greens and basil on a platter.
2. Top with arrangement of shredded carrots and peas.
3. Combine shallots and vinegar and let stand 5 to 10 minutes.
4. Whisk in extra-virgin olive oil to combine.
5. Drizzle dressing evenly over the salad and season with salt and pepper.
6. Serve with Ham Steaks.
7. 1 tablespoon extra-virgin olive oil
8. 2 to 3 large ham steaks, cut in halves
9. Heat a large skillet, with olive oil.
10. Add the ham steaks and heat through, 1 to 2 minutes on each side.

sack mixed baby greens, fresh basil, carrots, frozen baby peas, shallot, white wine vinegar, extravirgin olive oil, salt, ham

Taken from www.foodnetwork.com/recipes/rachael-ray/peas-and-carrots-spring-salad-recipe.html (may not work)