Bobby Flay'S Kentucky Ham Salad - cooking recipe

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

Preparation

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.
Put the arugula and figs in a large bowl. Add half of the dressing with the salt and pepper and toss gently.
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.
Top bread with ricotta and serve with salad.