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
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.
Combine the olive oil, clementine juice, vinegar, and salt and pepper to taste and whisk until well combined.
Toss the arugula, smoked ham, goat cheese and figs together. Drizzle with the vinaigrette.
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