Arugula Salad With Pears, Ham & Blue Cheese With Fig Vinaigrette

By acampman

Ingredients

• Vinaigrette:
• 2 tbsp. butter
• 2 C. coarsely chopped dried figs
• 3/4 C. sugar
• 3/4 C. cider vinegar
• 1/4 tsp. salt
• 1/8 tsp. pepper
• 2 C. salad oil
• Salad:
• 8 C. Arugula leaves or small spinach leaves
• 2 Bartlett or other pears, sliced into 1/4-inch-thick wedges
• 4 oz. Cooked Smithfield ham or prosciutto, cut into julienne strips
• 4 oz. Maytag blue cheese
• Freshly cracked black pepper

Preparation

Step 1

For vinaigrette:
In large skillet, melt butter over low heat.
Stir 1½ Cups figs and sugar.
Cook over medium-low heat, stirring frequently, until butter-sugar mixture starts to brown and is syrupy.
Remove from heat; let cool 5 minutes.
Pour mixture into food processor bowl.
Process 1 minute or until smooth.
Add vinegar, salt, and pepper and process 30 seconds.
With machine running, slowly add oil through feed tube in thin, steady stream. (When necessary, stop processor and scrape down side of bowl.)
Fold in remaining figs.
Vinaigrette can be prepared up to a week ahead, covered, and refrigerated until time use.

For salad:
Measure 1 cup vinaigrette for salad and pour into small sauce pan; heat over low heat just until warmed.
In large bowl, pour warm vinaigrette over arugula and toss lightly to coat.
Cover and refrigerate remaining 3 cups vinaigrette for another use.
To serve, mound arugula in center of individual salad plates.
Arrange sliced pears and ham fanning out from center of mounded greens.
Crumble blue cheese on top.