Grilled Ham Salad With Peaches And Goat Cheese Recipes

Steps:

• Mash the goat cheese, pepitas and 2 to 3 teaspoons hot sauce in a bowl with a fork until combined. Spread the mixture evenly on 4 slices of bread, then top with the ham and avocado.
• Toss the arugula with the olive oil, a few dashes of hot sauce, and salt and pepper to taste in a bowl. Add the arugula to the sandwiches and cover with the remaining bread. Serve with potato salad.

Steps:

• Fill a pot with lightly-salted water and bring to a boil. Stir in the shell pasta and cook until the pasta is tender but firm to the bite, about 11 minutes; drain.
• Stir the peas, ham, Cheddar cheese, onion, mayonnaise, vegetable oil, lemon juice, salt, and pepper in a large bowl; add the cooked pasta and stir to coat. Cover and refrigerate 1 hour, or until completely chilled, before serving.

Steps:

• In a small sauté pan, toast the pine nuts over medium heat, tossing often, until golden brown, about 3 minutes. Remove from the heat.
• In a small liquid measuring cup or bowl, whisk together the olive oil, vinegar, salt and pepper.
• Place the arugula in a large salad bowl. Pour just enough dressing over the greens to moisten, and toss to coat. Add the peaches, basil, goat cheese and toasted pine nuts and toss to coat. Add more goat cheese and dressing if desired. Toss gently and serve immediately.