Wilted Greens Salad with Squash, Apples, and Country Ham

Ingredients

• 1  apples such as braeburn or fuji, quartered, cored, thinly sliced
• 3 tablespoons buttermilk 
• 2 tablespoons kosher salt plus more for seasoning
• 2 tablespoons juice of lemon fresh ()
• 3 tablespoons olive oil extra virgin extra-virgin divided
• 4 servings peppercorns whole black
• 4 ounces country ham thinly sliced
• 2 tablespoons shallots minced
• 10 cups pkt spinach fresh trimmed ( 2 bunches)
• 2 cups butternut squash peeled
• 2 tablespoons vegetable oil 

Equipment

• bowl
• baking sheet
• paper towels
• oven
• aluminum foil
• kitchen towels

Directions

1. Gently rub greens with 2 tablespoons salt in a largebowl.
2. Let stand, checking often, until thegreens begin to release water and soften,about 15 minutes. Rinse in two changes ofcold water. Squeeze greens dry and patwith a kitchen towel; transfer to a clean bowl.
3. Meanwhile, preheat oven to 425°F. Linea rimmed baking sheet with foil. Tosssquash with 1 tablespoon olive oil on preparedsheet; season with salt. Roast squash,turning occasionally, until lightly brownedand tender, 20-25 minutes.
4. Let cool.
5. Heat vegetable oil in a medium skilletover medium-high heat. Working in batches,add ham and cook until crisp, 1-2 minutesper side.
6. Transfer to paper towels to drain.
7. Add squash, apple, shallot, lemon juice,and remaining 2 tablespoons olive oil to greens.Toss to combine; season to taste with salt.Divide evenly among plates.
8. Drizzle withbuttermilk. Arrange fried ham over. Seasonwith cracked pepper.