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Categories:
water white wine vinegar sugar cloves salt mustard ground ginger firm pecan halves mayonnaise freshly ground pepper baby mustard ham
Viewed: 40 - Published at: 2 years agoIngredients
- 1 cup water
- 1/2 cup white wine vinegar
- 2 tablespoons sugar
- 2 whole cloves
- Salt
- 2 1/2 tablespoons dry English mustard
- 1 teaspoon ground ginger
- 1 pound firm, ripe peachespeeled, pitted, sliced 1/4 inch thick and slices halved
- 1/2 cup pecan halves
- 2 tablespoons mayonnaise
- Freshly ground pepper
- 10 cups baby mustard and kale leaves or mesclun (6 ounces)
- 6 ounces glazed baked ham, cut into matchsticks
Method
- In a medium saucepan, combine the water, vinegar, sugar and cloves and bring to a boil.
- Cover and simmer over low heat for 5 minutes.
- Remove from the heat, add a pinch of salt and whisk in the dry mustard and ginger.
- Add the peaches to the hot pickling liquid and let cool completely.
- Cover and refrigerate for at least 2 hours and for up to 5 days.
- Preheat the oven to 350.
- Put the pecans in a metal pie plate and bake for about 8 minutes, or until toasted.
- Let cool, then coarsely chop.
- In a large bowl, mix 1/4 cup of the pickling liquid with the mayonnaise and season with salt and pepper.
- Add the kale and mustard leaves and toss well.
- Transfer the salad to plates, scatter the pickled peaches and ham over the top.
- Sprinkle with the pecans and serve.
