Peas and Carrots Spring Salad

Ingredients

• 1  sack baby greens mixed
• 1 cup baby peas frozen
• 20 leaves basil fresh shredded
• 2 cups carrots shredded
• 2 large to 3 ham steaks cut in halves
• 0.3 cup olive oil extra-virgin
• 1 tablespoon olive oil extra-virgin
• 6 servings salt and pepper 
• 1  shallots finely chopped
• 3 tablespoons citrus champagne vinegar 

Equipment

• frying pan
• whisk

Directions

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