This easy winter salad recipe is a deliciously different way to use leftover baked ham. Just toss together fresh field greens with chopped ham, toasted pecans and red Bartlett pears and then drizzle with our homemade honey-mustard vinaigrette and top with crumbled goat cheese. The result: a nutritious, colorful side dish or entree for a quick weeknight dinner.
Inspired? Create and share with #MyHallmark.
- Preheat oven to 400°F. Place pecans on baking sheet and toast for 7 minutes or until fragrant, crisp and lightly browned. (Or do this in a toaster oven at 350°F, but watch carefully; pecans will toast in 3 to 5 minutes.)
- Meanwhile, in large bowl, whisk together Dijon mustard, honey, lime juice, olive oil, salt and pepper.
- Add toasted pecans, ham, pears and greens, and toss to combine.
- Serve with cheese scattered on top.