Recipe for Potato, Ham and Spinach Salad with Mustard Dressing 
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Yield:
4 servings
Ingredients:
Amount Ingredient
FOR THE POTATO BASE ----------------
1 tbl Oil
25 gm Butter, (1oz)
500 gm Punnet Anya potatoes, cooked, refreshed and sliced in half
1 x 125 gram pac premium breaded ham, roughly chopped
1 x 225 gram bag young leaf spinach
----------------- FOR THE MUSTARD VINAIGRETTE ----------------
2 tsp Dijon mustard
2 tsp Red wine vinegar
2 tbl Virgin olive oil
Salt and freshly ground black pepper
Instructions:
Instructions: Heat the oil and butter in a medium sized frying pan, add the potatoes and ham and cook for 5 minutes, or until golden in colour.

Pile the spinach on a suitable sized serving plate.

Make up the vinaigrette dressing by combining the mustard and vinegar until creamy and smooth. Slowly whisk in olive oil and season with salt and pepper.

Slowly whisk in the olive oil and season with salt and pepper, thinning with water if necessary.

Place the potato and ham mixture onto the spinach, drizzle with the vinaigrette and serve.

NOTES : A salad ideal to accompany cold meats or as an accompaniment dish for a buffet table.

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