- 2/3 cup well-shaken buttermilk
- 1/4 cup mayonnaise
- 3 tablespoons finely chopped chives
- 1 teaspoon white-wine vinegar
- Rounded 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup vegetable oil
- 1/4 pound thinly sliced Black Forest or other baked deli ham
- 2 firm-ripe Bartlett pears (8 ounces total; preferably red)
- 1 (1-pound) head chicory (curly endive), chopped crosswise into 1/2-inch pieces (10 cups)
- Whisk together buttermilk, mayonnaise, chives, vinegar, salt, and pepper in a small bowl until smooth.
- Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking. Reduce heat to moderate and fry ham, 2 slices at a time, turning over once, until golden brown and crisp, 2 to 3 minutes. Transfer with tongs to paper towels to drain and cool slightly. Stack fried ham and chop into roughly 1- to 2-inch pieces.
- Halve pears lengthwise and core, then cut lengthwise into 1/4-inch-thick slices.
- Combine chicory, ham, and pear slices in a large bowl. Drizzle with dressing and toss to coat.