Serves 4, takes under 15 minutes, adapted from Bobby Flay’s Bar American. We like to use Virginia Country Ham.
- 1/4 lb baby arugula
- 5 fresh figs, preferably Black Mission, quartered
- kosher salt and black pepper
- 1/4 lb country ham or proscuitto, sliced very thin
- 1/2 cup pecan halves, toasted
- 2 green onions, thinly sliced
- 4 slices country bread, grilled (sliced about 1/2-inch thick)
- 1/2 cup ricotta cheese
Molasses-Mustard Dressing
- 3 tablespoons fig molasses
- 2 tablespoons water
- 1 1/2 tablespoons red wine vinegar
- 1 1/2 tablespoons Dijon mustard
- 1 teaspoon honey
- 1/2 teaspoon French sea salt
- 1/4 teaspoon black pepper
- 1/2 cup canola oil
Directions:
1 Prepare the Molasses-Mustard Dressing. Combine all ingredients except the canola oil in a medium bowl and whisk together. Slowly whisk in the canola oil until completely blended.
2 Put the arugula and figs in a large bowl. Add half of the dressing with the salt and pepper and toss gently.
3 Divide the greens and figs among four large plates. Place a slice or two of ham on each plate. Drizzle with dressing and garnish with pecans and green onions.
4 Top bread with ricotta and serve with salad.