Bobby Flay's Kentucky Ham Salad

This salad was created by Bobby Flay who sees it as a fall salad. I think it would be terrific as a summer salad, too though you may have to substitute for the fresh figs. The combination of ingredients look outstanding and somewhat Mediterranean. Recipe appeared in People magazine.

• Ready In: 15 mins
• Serves: 4

Ingredients

• 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

Directions

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.