Baby Arugula With Smithfield Ham, Maytag Blue Cheese And Figs
Baby arugula tossed with a warm fig-balsamic dressing and topped with crispy Smithfield ham, fresh figs, brioche croutons, and crumbled Maytag blue cheese.
Ingredients
- 2 tbsp butter
- 2 cup chopped fresh figs (plus 4 whole figs for garnish)
- 0.8 cup sugar
- 0.8 cup cider vinegar
- 2 cup vegetable oil
- 4 slice brioche bread, sliced 1/2-inch thick
- 0.3 cup olive oil
- 8 cup baby arugula, washed and picked
- 4 oz Smithfield ham, julienned and fried until crispy
- 6 oz crumbled Maytag blue cheese
- 1 to taste freshly cracked black pepper
Instructions
- 1
Preheat oven to 400°F. In a sauté pan, brown the butter with 1.5 cups figs and sugar. Season with salt and pepper. Purée in a food processor 1 minute. Add vinegar and process 30 seconds. With machine running, slowly add vegetable oil until emulsified. Fold in remaining figs.
- 2
Remove the crust from the brioche and cut into 1/2-inch cubes. Toss with olive oil, season with salt and pepper. Bake on a sheet pan until golden, 8-10 minutes. Cool.
- 3
Warm the fig dressing in a small saucepan. In a large bowl, toss the arugula with desired amount of dressing.
- 4
Mound the greens in the center of each plate. Arrange quartered fresh figs, crispy ham, and croutons around the greens. Crumble blue cheese on top. Garnish with cracked pepper.