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Country Ham, Virginia Peanuts and Black-Eyed Pea Salad

Ingredients: 1/3 Cup(s) Dried Black-Eyed Peas 3/4 Cup(s) Peanut Oil 1 1/2 Tablespoon(s) Cider Vinegar 1 1/4 Teaspoon(s) Peanut Butter 1 Egg Yolk 1/4 Cup(s) Unsalted Shelled Peanuts 1 small Head Red-Leaf Lettuce;washed 1 small Head Curly Endive; washed 3 Ounce(s) Country Ham; cut Directions: Put peas in a saucepan with 3 cups water and 1/4 ts salt. Simmer over medium-high heat until fully cooked but not mushy, 25-30 minutes. Drain. Rinse under cold water. Dry well. Whisk together 2 tb peanut oil, 1 tb vinegar and 1/4 ts peanut butter. Season with salt and pepper. Toss with peas, cover and refrigerate. Whisk together egg yolk, remaining vinegar and peanut butter. Whisking vigorously, slowly drizzle in remaining peanut oil. Season with salt and pepper. Toast peanuts in a 300øF oven for 15-20 minutes, or until golden brown. Be careful they don't scorch. Arrange 2-3 lettuce leaves on each serving plate; top with pieces of curly endive. Sprinkle black-eyed peas and ham over the top, then spoon dressing over all. Sprinkle with toasted peanuts. Per Serving: 524 calories, 13 g protein, 12 g carbohydrate, 49 g fat, 8 g saturated fat, 64 mg cholesterol, 436 mg sodium, 5 g fiber.
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