Spinach Salad with Goat Cheese and Ham
Cook ham slowly with a little oil in a non-stick pan until crispy and drain on paper towels.
Rinse spinach, trim and spin dry. Rinse the tomatoes and cut into quarters. Coarsely chop hazelnuts.
Mix the lemon juice with the sugar, 4-5 tablespoons of oil and 2-3 tablespoons of water. Season with salt and pepper.
Mix spinach with the tomatoes and the nuts and divide among plates. Drizzle with dressing and sprinkle with the crumbled cheese. Crumble the ham into pieces, distribute over salads and serve.