½ lb. Boar’s Head Black Forest Beechwood Smoked Ham, sliced thin
1 Tbsp. Extra virgin olive oil
2 bunches arugula, thick stems removed
¼ small red onion, thinly sliced
¼ cup dried cranberries
1 tangerine, sliced
2 Tbsp. red wine vinegar
1 cup extra virgin olive oil
¾ tsp. sea salt
¼ tsp. black pepper, coarse
Directions:
Cut the ham into 2-inch strips. Heat 1 Tbsp. olive oil in a large skillet over medium-high heat. Add the ham and cook until crisp, approximately 2-4 minutes.
In a large bowl, add the arugula, onion, ham, dried cranberries, and tangerine slices. In a separate bowl, combine the vinegar, remaining olive oil, salt, and pepper.
Pour the dressing mixture over the salad and toss to coat. Divide salad mix with tangerine segments evenly and serve.
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