| 3 to 4 ounces fully cooked, thinly |
|
Kosher salt and freshly cracked black |
| sliced, boneless country ham |
pepper |
| ¾ cup walnut pieces |
8 cups fresh baby arugula, picked |
| 3 tablespoons rice wine vinegar |
through and washed |
| 1 tablespoon honey |
1/3 cup dried cherries |
| 1 tablespoon minced shallots |
2 to 4 ounces fresh goat cheese |
| ½ cup walnut oil |
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Preheat oven to 400 degrees. Heat a medium skillet over medium-high heat. Add the ham slices and cook until golden and crispy, 1 to 2 minutes per side. Remove from the skillet and julienne. Set aside.
Place the walnuts on a baking sheet and roast until golden, about 5 to 7 minutes. Remove from the oven and place in a medium mixing bowl. Add the vinegar, honey and shallots to the warm nuts and let mixture sit 1 minute. Slowly whisk in the oil. Season with salt and black pepper to taste.
In a large mixing bowl, toss the greens with cherries and the desired amount of the dressing. Mound some greens in the center of four plates. Arrange the crispy ham around the greens and crumble the cheese on top of the greens. Garnish the salad with additional cracked pepper.
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This recipe is from Food Network Favorites. |
