From Serves 4

1 clove Garlic,
1/8 tsp Salt
1/3 tsp Dijon Mustard
1/2 tsp Honey
1 1/2 Tb Balsamic Vinegar
1 1/2 TB Olive Oil
1/4 cup Pine Nuts
2 oz Ham, minced
1 lb Cabbage, shredded
5 oz Spinach, stemmed, torn

Whisk together the garlic, salt, Dijon, honey, balsamic and oil.  Spread pine nuts in an iron skillet.  Heat until toasted.  Add ham.  Saute until crisp.  Add cabbage, cover and cook 8 minutes.  Add spinach, saute until just wilted.  Toss in vinaigrette.  Serve warm