Ham and Spinach Salad

The Playboy Gourmet, 1972

30 minutes — 4 Servings

Ingredients

2	cup	spinach leaves (discard stems, press firmly into measuring cup)
2	cup	boston lettuce
3⁄4	pound	oiled ham (sliced)
4	tablespoon	salad oil
1	tablespoon	white wine vinegar
2	teaspoon	dijon mustard
2	teaspoon	chopped chives (or scallions)
2	tablespoon	parmesan cheese (grated)
4		hard boiled eggs
		salt and pepper (to taste)

Instructions

Cut the eggs lengthwise into quarters. Cut the ham into small pieces about 1/2 inch wide and 1 inch long. Cut or tear the lettuce into small pieces. In the salad bowl put the mustard, oil, vinegar, chives and Parmesan cheese. Stir well until blended. Add the spinach, lettuce and ham. Toss thoroughly. Add salt and pepper to taste. Add more vinegar or oil if desired. Turn salad onto 4 cold dinner plates. Place hard egg wedges around salad.