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Arugula With Ham And Blue Cheese And Fig Vinaigrette

  • Yield: 4 servings


  • Four 1/2-inch-thick slices brioche, challah, or white bread, crusts removed
  • 1/4 cup olive oil
  • 1/8 teaspoon salt
  • Pinch of freshly ground black pepper
  • 1/4 pound thinly sliced Virginia ham or prosciutto
  • 8 cups arugula, tough stems removed, washed, and patted dry
  • 8 fresh figs, stems removed and quartered
  • 6 ounces blue cheese, such as Maytag or Danish, crumbled
  • 1/2 cup fig preserves
  • 3 tablespoons apple cider vinegar
  • 1 tablespoon minced shallots
  • 3/8 teaspoon salt
  • Pinch of freshly ground black pepper
  • 1/4 cup vegetable oil


  • Preheat the oven to 350°F.
  • Cut the bread into 1/2-inch cubes. Toss with the olive oil, salt, and pepper. Place the croutons on a baking sheet and bake, stirring once, until golden, about 4 minutes. Remove and let cool.
  • Heat a small skillet over medium-high heat. Add the ham and cook, stirring, until crispy, 3 to 4 minutes. Remove from the heat.
  • To make the vinaigrette, whisk the fig preserves, vinegar, shallots, salt, and pepper in a small bowl. Slowly whisk in the vegetable oil. Set aside.
  • Toss the arugula with the vinaigrette in a large bowl. Divide the greens among four salad plates. Arrange the quartered figs, ham, and croutons over the greens. Sprinkle with the blue cheese and serve.