I never posted the Easter feast we hosted this year but it's for good reason. I came down with a bloody horrible flu-type sickness about 5 hours prior to friends and family joining us at our place for the holiday. I already had an 8lb lamb (2 days marinated) slow roasting in the oven and there was no way I could freeze the moment and crawl back into bed for another 8 hours. Aside from the lamb there were a few other sides I had already prepared and thankfully with additional course helpings from a friend, I didn't have much else to do. I did however prepare a simple salad. It's a salad I had made at a dinner party about 3 weeks earlier and I loved it so much I thought I'd put it together again.
Here's the rundown: Ibérico ham, field greens, candied pistachios, sliced pear. Those are your ingredients. That's it, it's that simple. The finishing touches are sea salt, cracked black pepper and a tart lemony vinaigrette to awaken the tongue. My go-to classic vinaigrette is always the juice of an entire lemon, honey, salt and extra virgin olive oil whisked to the proper consistency. Meanwhile, in a non-stick pan, I pour my pistachios in a hot sauté pan with honey, butter, brown sugar and a bit of regular olive oil. I'll warm these till they crisp up the sugar and form a bit of a coating around the nuts. Once that comes together, I'll toss the greens and pears in their vinaigrette until it's thoroughly coated. Lay it all out on a plate, top with thin slices of ham and trickle the pistachios over top. Watch it disappear.