Bobby Flay'S Kentucky Ham Salad

• 1/4 lb baby arugula
• 5 fresh figs, preferably Black Mission, quartered
• kosher salt and black pepper
• 1/4 lb country ham, sliced
• 1/2 cup pecan halves, toasted
• 2 green onions, thinly sliced
• 4 slces country bread, grilled (1/2-inch thick)
• 1/2 cup ricotta cheese
• Molasses-Mustard Dressing
• 3 tablespoons molasses
• 2 tablespoons water
• 1 1/2 tablespoons red wine vinegar
• 1 1/2 tablespoons Dijon mustard
• 1 teaspoon honey
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/2 cup canola oil

1. Prepare the Molasses-Mustard Dressing. Combine all ingredients except the canola oil in a medium bowl and whisk together. Slowly whisk in the canola oil until completely blended.
2. Put the arugula and figs in a large bowl. Add half of the dressing with the salt and pepper and toss gently.
3. Divide the greens and figs among four large plates. Place a slice or two of ham on each plate. Drizzle with dressing and garnish with pecans and green onions.
4. Top bread with ricotta and serve with salad.

baby arugula, fresh figs, kosher salt, country ham, pecan halves, green onions, country bread, ricotta cheese, molasses, molasses, water, red wine vinegar, mustard, honey, kosher salt, black pepper, canola oil

Taken from www.food.com/recipe/bobby-flays-kentucky-ham-salad-473381 (may not work)