Prep: 15 min Cook: 15 min
Serves: 4

Great salad for those hot days we have been having. It taste so good to eat a differ salad and enjoy it!
4 eggs
1/2 red onion, 1/2 sliced and 1/2 chopped
one 8 oz. package sliced mushroom
one 6 oz. bag baby spinach
1 1/2 Tbsp. mustard seeds
6 Tbsp. olive oil
2 1/2 Tbsp. sugar
1 1/2 Tbsp cider vinegar
Salt and pepper
1 lb. boneless smoked ham steak, patted dry
1. Place eggs in a small saucepan and cover with water by 1 inch. Bring to a boil, then remove from the heat; cover and let stand for 12 minutes. Drain and submerge the eggs in ice water to cool, then peel and chop them. Transfer to a salad bowl along with the sliced onion, mushrooms and the spinach.
2. Meanwhile, in a small skillet, toast the mustard seeds until beginning to pop, about 3 minutes. Reserve half in a small bowl, then transfer the remaining seeds to a blender along with the chopped onion, 5 Tbsp. oilive oil, the sugar and vinegar; season with salt and pepper. Blend until smooth.
3. In a medium skillet, heat the remaing oil over medium heat. Add the ham and cook , turning once, until browned, about 10 minutes. Transfer to work surface to cool slightly, then cut up into bite-size pieces.
4. Drizzle the vegetables with the dressing, season with salt and pepper and toss. Sprinkle the ham and reserved mustard seeds on top. ENJOY!!
TIPS: Plan ahead- toast more mustard seeds for another day. Store in an airtight container until ready to use.
Grill the ham steak and brush it with the dressing during the last 5 minutes of cooking.