Bobby Flay's Kentucky Ham Salad |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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This salad was created by Bobby Flay who sees it as a fall salad. I think it would be terrific as a summer salad, too though you may have to substitute for the fresh figs. The combination of ingredients look outstanding and somewhat Mediterranean. Recipe appeared in People magazine. Ingredients:
1/4 lb baby arugula |
5 fresh figs, preferably black mission, quartered |
kosher salt and black pepper |
1/4 lb country ham, sliced |
1/2 cup pecan halves, toasted |
2 green onions, thinly sliced |
4 slces country bread, grilled (1/2-inch thick) |
1/2 cup ricotta cheese |
3 tablespoons molasses |
2 tablespoons water |
1 1/2 tablespoons red wine vinegar |
1 1/2 tablespoons dijon mustard |
1 teaspoon honey |
1/2 teaspoon kosher 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.
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