Composed Salad

Total time: 20 minutes
   This is a 'composed' salad, rather than a 'tossed' salad.  The ingredients are arranged (artfully) on a bed of lettuce, and the dressing is drizzled over the top.  As in most salads, it is very flexible, ingredients can be added or subtracted to suit taste and appetite.  It makes a lovely first course or light lunch.

 Ingredients:

• lettuce, enough for 2 small salads
• 2oz (60gr) ham
• 2 eggs, hard boiled
• 6 cherry tomatoes
• 1/3 red pepper
• 1/2 avocado
• 1oz (30gr) feta cheese
• Honey Mustard Vinaigrette:
• 2 tsp Dijon-style mustard
• 2 tsp honey
• 1 tbs tarragon white wine vinegar
• 3 tbs salad olive oil
• 1 tsp snipped fresh tarragon
• 1 tsp snipped fresh chives

 Instructions:

• Cook eggs (see tips for hints). 
• Slice ham into strips. 
• Clean pepper and slice 1/3 of it into thin strips. Wrap the rest in cling film and refrigerate. 
• Cut cherry tomatoes in half. 
• Wash and dry lettuce, leaving leaves whole if possible. 
• Cut the avocado in half and remove pit (see Avocado)  Wrap half in cling film and place, cut side down, on a plate and refrigerate.
• When eggs are done, cool, peel and slice or quarter. 
• Make Vinaigrette: 
• n a small bowl whisk mustard, honey and vinegar. 
• Add olive oil and whisk until incorporated - this will get very thick. 
• Add tarragon, chives and stir well to combine.  This will keep for up to a week in the fridge.
• To assemble
• Lay lettuce leaves flat on 2 large plates.
• Arrange ham, pepper, tomatoes, eggs and avocado artfully on lettuce.
• Crumble and sprinkle feta over the top. 
• Drizzle with 2 tbs of dressing and serve, remaining dressing on the side.