ARUGULA SALAD WITH LA TUR DRESSING

Arugula Salad With La Tur Dressing image

Update the standard, ubiquitous blue cheese salad dressing to give it a more luscious consistency and a softer, milkier flavor, just the thing for drizzling over a bed of baby arugula, fresh figs and crisped prosciutto.

Provided by Suzanne Lenzer

Categories dinner, lunch, quick, salads and dressings, main course

Time 20m

Yield 4 servings

Number Of Ingredients 8

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Ingredients

3 to 4 slices prosciutto di Parma
4 ounces La Tur cheese, at room temperature
3 tablespoons buttermilk
2 tablespoons extra-virgin olive oil
1 teaspoon Champagne vinegar
Fine sea salt
1 7-ounce package baby arugula
6 to 8 fresh figs, quartered

Steps:

Heat oven to 400 degrees. Place prosciutto on a foil-lined baking sheet and cook until crisp, turning once, about 15 minutes.
Meanwhile, in a blender, combine La Tur, buttermilk, olive oil, vinegar and 2 tablespoons water and purée until very smooth. Add a bit more water if needed to reach a pourable consistency. Season to taste with salt.
Mound the arugula on 4 salad plates. Divide figs and prosciutto evenly among plates and drizzle with dressing.

Nutrition Facts : @context http, Calories 284, UnsaturatedFat 9 grams, Carbohydrate 20 grams, Fat 18 grams, Fiber 3 grams, Protein 13 grams, SaturatedFat 7 grams, Sodium 573 milligrams, Sugar 16 grams, TransFat 0 grams