Arugula Salad with Country Ham, Pears, and Honey Vinaigrette

• 1/2 cup walnut pieces
• 2/3 pound baby arugula leaves (about 4 cups)
• 6 ounces cooked country ham, rind removed and discarded, the meat thinly sliced and cut into strips
• 1 large ripe Bartlett pear, peeled, cored, and thinly sliced
• 1 tablespoon lemon juice
• 1 tablespoon apple cider vinegar
• 1 1/2 teaspoons honey
• 1/2 teaspoon Dijon mustard
• 3 tablespoons toasted walnut oil (see Notes)

1. Sprinkle the walnuts around a dry skillet set over medium-low heat, Leave them alone a couple minutes, then stir well and continue cooking, stirring occasionally, just until splotchy brown and fragrant.
2. Pour them out onto a cutting board, cool for a few minutes, then chop into little bits.
3. Mix the arugula, ham, and pear pieces in a large bowl.
4. Whisk the lemon juice, vinegar, honey, and mustard in a small bowl, then whisk in the oil in a slow, steady stream until youve got a creamy, somewhat thick dressing.
5. Pour the dressing over the arugula mixture, then sprinkle the toasted walnut pieces on top.

walnut pieces, arugula, country ham, bartlett, lemon juice, apple cider vinegar, honey, mustard, toasted walnut oil

Taken from www.cookstr.com/recipes/arugula-salad-with-country-ham-pears-and-honey-vinaigrette (may not work)