Spring has sprung! Time to eat salad.
I really love this salad. The combination of the salty smoked ham with peppery arugula, rich balsamic figs and a nice light and bright vinaigrette is the perfect transition from winter to spring!
The balsamic figs are an inspiration from a girl’s trip I had to New York. Don’t remember the name of the restaurant, don’t remember the other dishes I had. All I remember is these amazing balsamic figs. They were pretty simple to recreate. Yes, it requires an overnight soaking. If you don’t have overnight, soak them for at least half a day if you can. It will be better, I promise. However, the figs can be made ahead of time and left in the fridge until you’re ready to throw the salad together.
This clementine vinaigrette is one of my house standards. I love keeping a bag of Halos around the house because everybody loves them, they keep well in the fridge for a long time, and I like to use them in recipes for a little zest and juice.
- 1/2 cup dried figs packed
- 1 cup balsamic vinegar
- 1 tsp crushed dried thyme
- 1/2 cup olive oil
- 1/4 cup juice from clementines/cuties takes about four cuties
- 1 tbsp white wine or white balsamic vinegar
- salt and pepper to taste
- 1/2 pound smoked hog ham thinly sliced
- 1 bag arugula
- 2 oz goat cheese crumbled
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If the dried figs are large, cut into bite-sized pieces. Combine the balsamic vinegar, thyme and figs in a mason jar or Tupperware. Shake to combine. Refrigerate overnight or up to a week. Once the figs have soaked in some of the vinegar, heat in a saucepan over medium heat. Reduce the balsamic vinegar until it's thick, about the consistency of pancake syrup. Keep in the fridge up to a month.
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Combine the olive oil, clementine juice, vinegar, and salt and pepper to taste and whisk until well combined.
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Toss the arugula, smoked ham, goat cheese and figs together. Drizzle with the vinaigrette.
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