Salad with Mozzarella and Ham

Total time: 20 minutes
    A cold salad can be just the thing for a hot summer evening.  Other than the eggs, nothing is cooked; just assemble and serve.  The small mozzarella balls are great for tossing with a salad; if you can't find them, just roughly chop half of a larger, whole mozzarella. Serve some crusty, country bread on the side, if you like.

 Ingredients:

• 8oz (240gr ham
• 10 - 12 small mozzarella balls
• 1 cup (4oz, 120gr)  cherry tomatoes
• 2 eggs, hard-boiled
• 1 avocado
• enough lettuce for 2 main dish salads
• White Balsamic Vinaigrette:
• 4 tbs good olive oil
• 1 tbs white Balsamic vinegar
• 1 tsp lemon juice
• 1 tbs fresh basil    substitute 1 tsp dried
• 1 tbs snipped chives    substitute 1 tsp dried

 Instructions:

• Boil eggs.
• Prepare lettuce, tear and put into a large salad bowl. 
• Cut ham into strips. 
• Cut cheese and tomatoes in half.  
• Remove pit from avocado and slice. 
• When eggs are done, cool, peel and cut into pieces. 
• Add 2 - 3 tbs vinaigrette to lettuce and toss well with tongs to combine. 
• Taste, adjust. 
• Add ham, tomatoes, eggs, cheese and avocado and toss gently. 
• Serve, extra dressing on the side.
• White Balsamic Vinaigrette:
• Whisk vinegar and lemon juice. 
• Slowly whisk in oil.  
• Add basil and chives.