3/4 pound boneless ham
2 tablespoons vegetable oil
1/4 cup peanut butter
3 tablespoons fresh lime juice
1 tablespoon reduced−sodium soy sauce
1 teaspoon ground ginger
1 clove garlic, minced
1 tablespoon sugar
1 medium cucumber, seeded and thinly sliced
1/2 red onion, thinly sliced
6 cups romaine or curly endive, torn
1 head radiccio or Boston lettuce
Thinly slice ham and heat briefly in microwave or in skillet over medium heat. Set aside and keep warm. For dressing, combine vegetable oil, peanut butter, lime juice, soy sauce, ginger, garlic and sugar in a blender or food processor; blend well.
Heat dressing in microwave in glass measuring cup or on stovetop in a small aucepan. Toss cucumber, red onion, romaine and endive together. Arrange salads on individual salad plates as follows:
Line plates with radiccio or Boston lettuce, top with tossed vegetables, arrange ham slices atop and spoon over hot dressing.