Arugula Salad With La Tur Dressing

• 3 to 4 slices prosciutto di Parma
• 4 ounces La Tur cheese, at room temperature
• 3 tablespoons buttermilk
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon Champagne vinegar
• Fine sea salt
• 1 7-ounce package baby arugula
• 6 to 8 fresh figs, quartered

1. Heat oven to 400 degrees.
2. Place prosciutto on a foil-lined baking sheet and cook until crisp, turning once, about 15 minutes.
3. Meanwhile, in a blender, combine La Tur, buttermilk, olive oil, vinegar and 2 tablespoons water and puree until very smooth.
4. Add a bit more water if needed to reach a pourable consistency.
5. Season to taste with salt.
6. Mound the arugula on 4 salad plates.
7. Divide figs and prosciutto evenly among plates and drizzle with dressing.

parma, tur cheese, buttermilk, extravirgin olive oil, vinegar, salt, baby arugula, fresh figs

Taken from cooking.nytimes.com/recipes/1015864 (may not work)