Kentucky Ham

• 1/4 pound baby arugula
• 5 fresh figs, preferably Black Mission, quartered
• Molasses-Mustard Dressing (recipe follows)
• Kosher salt and freshly ground black pepper
• 1/4 pound thinly sliced country ham
• 1/2 cup pecans, toasted (see page 250)
• 2 green onions, green and pale green parts, thinly sliced
• 4 (1/2-inch-thick) slices country bread, grilled until marked
• 1/2 cup ricotta cheese
• 3 tablespoons molasses
• 1 1/2 tablespoons red wine vinegar
• 1 1/2 tablespoons Dijon mustard
• 1 teaspoon honey
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup canola oil
• (makes about 3/4 cup)

1. Put the arugula and figs in a large bowl.
2. Add half of the dressing, season with salt and pepper, and toss gently to coat the ingredients.
3. Divide the greens and figs among 4 large plates.
4. Place a slice or two of ham on the side of each, drizzle with more of the dressing, and garnish with the pecans and green onions.
5. Top the grilled bread with the ricotta and serve alongside the salad.
6. Combine the molasses, 2 tablespoons water, the vinegar, mustard, honey, salt, and pepper in a medium bowl and whisk until combined.
7. Slowly whisk in the oil until emulsified.
8. The dressing can be made 1 day in advance and stored in a tightly covered container in the refrigerator.

arugula, fresh figs, molasses, kosher salt, country ham, pecans, green onions, country bread, ricotta cheese, molasses, red wine vinegar, mustard, honey, kosher salt, freshly ground black pepper, canola oil

Taken from www.epicurious.com/recipes/food/views/kentucky-ham-382755 (may not work)