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  • Egg, Fennel, Ham Salad with Stone Ground Mustard Vinaigrette

    Ingredients

    4 portions

    • Ingredients
      Amount
    • Eggs, hard boiled
      6 ea.
    • Smithfield Boneless Applewood Smoked Ham, diced into ¼” cubes
      2 cups
    • Fennel, diced
      1 cup
    • Celery, peeled and diced
      1 cup
    • Shallot, minced
      2 Tbsp.
    • Dill, minced
      2 Tbsp.
    • Chives, sliced thin
      2 tsp.
    • Kosher salt
      1 tsp.
    • Black pepper
      ¼ tsp.

    • Cayenne

      ¼ tsp.

    Stone ground vinaigrette

    • Ingredients
      Amount
    • Lemon juice
      2 Tbsp.
    • Greek yogurt
      3 Tbsp.
    • Mayonnaise
      2 Tbsp.
    • Stone ground mustard
      3 Tbsp.
    • Honey
      1 tsp.
    • Garlic, minced
      1 tsp.
    • Olive oil
      ¼ cup
    • Kosher salt
      as needed
    • Black pepper
      as needed

    • Ingredients
      Amount
    • Butter leaf lettuce
      as needed
    • Chives, sliced thin
      as needed

    Method

    For the eggs:

    1. Add the eggs to a saucepan and fill with cold water.  Bring water to a boil and immediately remove from heat.  Cover and let the eggs stand for 10 minutes.  Take the eggs out of the water and plunge into an ice bath, let cool.

    For the salad:

    1. Peel and chop the eggs and add them to a medium sized bowl.  Add diced ham, fennel, celery, shallot, dill, chives, salt, pepper and cayenne.  Mix well.  

    For the vinaigrette:

    1. Place all ingredients in a mixing bowl and whisk to combine. Season with salt and black pepper. Dress the salad and season to taste.

    For the finish:

    1. Place a nice leaf of lettuce on the plate, add ½ cup of the egg and ham salad on top, and garnish with additional chives. Enjoy!

       

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