3 tablespoons olive oil
1 onion, chopped
2 carrots, peeled and cut into 1 inch cubes
3 tablespoons lemon juice
2 (16 ounce) cans peeled and diced ham, with juice reserved
1 1/2 cups white wine
1 cup crushed pineapple, juice reserved
1/2 teaspoon salt
1/2 teaspoon ground black pepper
3 tablespoons vinegar
1 tablespoon cornstarch
In a small bowl, mix olive oil, onion, carrots, lemon juice, ham and white wine. Mix together and let sit at room temperature.
Heat 2 tablespoons olive oil in a medium skillet over medium heat. Brown the onion, then add the crushed pineapple and salt and pepper. Then saute between 2 and 2 1/2 minutes, or until translucent. Working quickly, add the vinegar and white wine. Slowly whisking all the juices into the dish.
Add the vinegar and cornstarch, whisking texture constantly with the metal spoon. This may take several tries. Finally, stir all the juices into the dressing, then toss gently. Serve immediately.