Potato, ham and spinach salad with mustard dressing
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Oil |
| 25 | grams | Butter; (1oz) |
| 500 | grams | Punnet Anya potatoes; cooked, refreshed |
| ; and sliced in half | ||
| 1 | 125 gram pac premium breaded ham; roughly chopped | |
| 1 | 225 gram bag young leaf spinach | |
| 2 | teaspoons | Dijon mustard |
| 2 | teaspoons | Red wine vinegar |
| 2 | tablespoons | Virgin olive oil |
| Salt and freshly ground black pepper | ||
| 2 | tablespoons | Water; (2 to 4) |
Directions
FOR THE POTATO BASE
FOR THE MUSTARD VINAIGRETTE
Heat the oil and butter in a medium sized frying pan, add the potatoes and ham and cook for 5 minutes, or until golden in colour.
Pile the spinach on a suitable sized serving plate.
Make up the vinaigrette dressing by combining the mustard and vinegar until creamy and smooth. Slowly whisk in olive oil and season with salt and pepper.
Slowly whisk in the olive oil and season with salt and pepper, thinning with water if necessary.
Place the potato and ham mixture onto the spinach, drizzle with the vinaigrette and serve.
Converted by MC_Buster.
NOTES : A salad ideal to accompany cold meats or as an accompaniment dish for a buffet table.
Converted by MM_Buster v2.0l.