Recipes: Emeril Lagasse's Baby Arugula with Country Ham, Goat Cheese, Dried Cherries & Walnut Vinaigrette

Ingredients

(Serves 4)
3 to 4 oz fully cooked, thinly sliced, boneless country ham or prosciutto
3/4 cup walnut pieces
3 tbsp rice wine vinegar
1 tbsp honey
1 tbsp minced shallots
1/2 cup walnut oil
Kosher salt and freshly cracked black pepper
8 cups fresh baby arugula, picked through and washed
1/3 cup dried cherries
2 to 4 oz fresh goat cheese

Directions

1. Preheat oven to 400°F. 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 ham from the skillet and julienne. Set aside.

2. 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 pepper to taste.

3. In a large mixing bowl, toss the greens with the cherries and the desired amount of the dressing. Mound some greens in the center of 4 plates. Arrange the crispy ham around the greens and crumble the cheese on top of the greens. Garnish the salad with additional cracked pepper.

From Food Network Favorites: Recipes from Our All-Star Chefs, $20, amazon.com