Ham & Seasonal Fruit Medley Salad with Goat Cheese-NEW

Featured:  SYSCO Block & Barrel Ham (4″ X 6″)  (Code # 07143 )

Method

1. Slice the ham into thin slices (20 g) on meat slicer. Roll each ham slice, cut in half and place it into an insert pan(s). For ease of labor, may julienne ham slices. Cover with wrap. CCP- Maintain < 40°F/4°C until ready to assemble salad.
2. Wash, dry, and chop romaine lettuce and place in a large bowl. Wash and drain the fresh, blueberries or alternatively use frozen and drain. Drain peach slices. Set aside for a later step.
3. Crumble goat cheese and place in bowl. Cover with wrap. CCP-Maintain <40°F/4°C until ready to assemble salad.
4. In a small bowl, whisk together, olive oil, balsamic vinegar, honey, Dijon, mustard, tarragon, and salt/pepper to taste. Cover and wrap. Alternatively, may use a purchased vinaigrette dressing which will increase the sodium content. Set aside for point of service.
5. In a large bowl, toss lettuce, blueberries, peach slices, and goat cheese. until ready to assemble salad.
6. At the point of service, add the salad dressing to the bowl and toss the salad mixture. Portion lettuce mixture on a plate or bowl and place 50 g/2 oz of rolled/julienned ham on the top of the salad. Serve immediately.
7. CCP-maintain < 40°F/4°C Discard after 3 days it’s not used.

Suggested Accompaniments

Serve with a warm, buttered bun, and may garnish with chopped nuts or candied pecans if desired (sides not included in nutritional information).

Nutritional Info per 235 g/8.2 oz