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arugula fresh figs molasses kosher salt country ham pecans green onions country bread Ricotta cheese molasses red wine vinegar mustard honey kosher salt freshly ground black pepper canola oil
Viewed: 44 - Published at: 7 years agoIngredients
- 1/4 pound baby arugula
- 5 fresh figs, preferably Black Mission, quartered
- Molasses-Mustard Dressing (recipe follows)
- Kosher salt and freshly ground black pepper
- 1/4 pound thinly sliced country ham
- 1/2 cup pecans, toasted (see page 250)
- 2 green onions, green and pale green parts, thinly sliced
- 4 (1/2-inch-thick) slices country bread, grilled until marked
- 1/2 cup ricotta cheese
- 3 tablespoons molasses
- 1 1/2 tablespoons red wine vinegar
- 1 1/2 tablespoons Dijon mustard
- 1 teaspoon honey
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup canola oil
- (makes about 3/4 cup)
Method
- Put the arugula and figs in a large bowl.
- Add half of the dressing, season with salt and pepper, and toss gently to coat the ingredients.
- Divide the greens and figs among 4 large plates.
- Place a slice or two of ham on the side of each, drizzle with more of the dressing, and garnish with the pecans and green onions.
- Top the grilled bread with the ricotta and serve alongside the salad.
- Combine the molasses, 2 tablespoons water, the vinegar, mustard, honey, salt, and pepper in a medium bowl and whisk until combined.
- Slowly whisk in the oil until emulsified.
- The dressing can be made 1 day in advance and stored in a tightly covered container in the refrigerator.
