Serrano Ham and Arugula Salad with Pomegranate Salsa

 

We were given lots of Pomegranates from our neighbor Tom. We made this recipe for Serrano Ham and Arugula Salad with Pomegranate Salsa, but weren't impressed by it. We might simply have overdressed the salad. The Salsa was too sweet for our tastes. Doubt that we might make it again, but you might like it.

Serrano Ham and Arugula Salad with Pomegranate Salsa

Food & Wine

 

This vibrant dish, layered with arugula, bright white slices of ricotta salata and strips of salty serrano ham, is the sort of composed salad that Suzanne Goin uses to showcase seasonal ingredients. Another of her favorite winter salads is made with blood oranges, dates, and Parmesan cheese.

 

Ingredients

 

1       large shallot, minced

2       teaspoons fresh lemon juice

Kosher salt

2       tablespoons pomegranate molasses (see Note)

½      cup extra-virgin olive oil

Seeds from 1 small pomegranate

2       tablespoons chopped flat-leaf parsley

Freshly ground pepper

½      pound arugula, tough stems discarded

6       ounces thinly sliced serrano ham

½      pound ricotta salata cheese, cut into 12 thin slices

 

Directions

 

1.    In a medium bowl, mix the shallot with the lemon juice and 1/2 teaspoon of salt; let stand for 5 minutes. Whisk in the pomegranate molasses and the olive oil. Stir in the pomegranate seeds and the parsley and season with salt and pepper.

2.    Arrange the arugula on a large platter and layer in the serrano ham and ricotta salata. Spoon the pomegranate salsa over the salad and serve.