Ingredients
- 12 Mission figs, sliced in half
- 2 tablespoons olive oil
- 1 tablespoon sugar
- 1 teaspoon ground cinnamon
- ½ cup crème fraîche
- ¼ cup lime juice
- 1 teaspoon honey
- Pinch of grated nutmeg
- 2 ounces wild arugula
- 6 ounces country ham, thinly sliced
- 2 tablespoons finely chopped shallots
- 2 tablespoons red- or white-wine vinegar
- ¼ teaspoon fine sea salt, or to taste
- 2 teaspoons Dijon mustard
- 4 to 6 tablespoons extra-virgin olive oil
- Freshly ground black pepper to taste
Preparation
Brush figs with the oil. In a small bowl, combine the sugar and cinnamon and sprinkle over the figs.
Place figs on preheated grill rack, and heat for 3 minutes.
In a bowl whip the crème fraîche till soft, add the lime juice and nutmeg. Pour into squirt bottle. Refrigerate.
French Vinaigrette Dressing
In a small bowl, whisk together the shallots, vinegar and ¼ teaspoon fine sea salt; let the mixture stand 10 minutes.
Whisk in the mustard, then add the oil in a very slow, thin, steady stream, whisking constantly until the dressing is emulsified. Season with fine sea salt and freshly ground black pepper.
Note: The vinaigrette can be prepared ahead and refrigerated, in an airtight container, up to 1 week.
To plate:
Toss arugula in dressing and place in center of plate. Arrange figs around the arugula. Loosely arrange the ham around the figs.
Pipe the crème fraîche over the figs and country ham in a lacy fashion.
