Ham Salad

• 1 red bell pepper
• 3 Tbsp. olive oil
• 1 Tbsp. red wine vinegar
• 1 Tbsp. mustard (Dijon is best)
• 0.25 tsp. ground black pepper
• 0.5 tsp. salt
• 0.5 lb. boiled ham
• 1 3" dill pickle
• 1 small onion
• 4 large parsley sprigs

Roast the pepper, then skin it and seed it. Cut it into 0.25" strips and cut the strips into 1" sections.

Cut the ham into 0.5" cubes and the pickle into small dice. Peel and slice the onion and chop the slices finely. Mince the parsley.

In a large bowl, whisk together the vinegar, mustard, pepper and 0.5 tsp. salt. When that's blended, whisk in the olive oil to make the dressing. Add the roasted bell pepper, ham, pickle, onion, and parsley and mix thoroughly.

Refrigerate it if not serving within a couple of hours. Serve at room temperature with a simple green salad and French bread.