Swiss Cheese, Ham and Pear Salad With Mustard-Caraway Vinaigrette
Makes 8 servings

For the Salad:
12 ounces of Swiss cheese slices, each slice about 1/8" thick
12 ounces of boiled ham slices, each slice about 1/8" thick
1 pound firm pears (about 3 medium-sized pears), peeled and cored
Freshly ground black pepper to taste

For the dressing:
5 tablespoons Dijon mustard
8 teaspoons white wine vinegar
5 tablespoons vegetable oil (like canola)
8 teaspoons water
1-teaspoon caraway seeds
4 teaspoons parsley leaves, very finely minced
Salt to taste

Cut slices of Swiss cheese and ham into 1" squares. Slice each pear into six wedges, then slice each wedge lengthwise into four slices, and half the slices to form smaller wedges. In a large salad bowl, toss together cheese, ham and pears, mixing well. Mix in pepper to taste.

For the dressing, place the mustard in a separate mixing bowl. Whisk in white wine vinegar in a thin stream; this should slightly thin out the mustard and make it creamier. Whisk in vegetable oil in a thin stream; the dressing should be thick and creamy. Slowly add the water, between 4-8 teaspoons, to thin the dressing out; be careful not to add too much, or the dressing might separate. Add caraway seeds and parsley. Mix well. Add the dressing to the salad, mixing thoroughly. Season to taste with salt.