Fig, Ham & Salad

Chef Lisa Garza-Selcer from Sissy's Southern Kitchen & Bar and Taste Studio makes a brûléed fig and aged ham salad with lemon curd vinaigrette.

Brûléed Figs

80 Fresh Ripe Black and green Figs *MUST BE RIPE
1 1/2 cups granulated sugar

Cut the figs in half lengthwise. Lay them skin-side down on a flameproof surface, such as a cookie sheet.

Find a safe place to use your torch. Put a good mound of sugar on the cut surface of each fig, completely covering it. Use more than you think you would need because the blowtorch will blow some of it off. Turn
on your torch and, working quickly, move back and forth over each fig turning the sugar into a melting dark brown syrup which will rapidly turn to "glass" when you remove the torch.

NOTE: You will want to experiment a bit to find the optimal distance to hold the flame. Remember that hot caramel will give you a nasty burn.

Transfer the figs, single layer carefully to sheet pan.

(Alternative to the torch -- figs on a tray using oven broiler)

Fig, Ham & Salad

4 Bruleed Fig Halves
4 Herb Goat Cheese "Truffles"
1 oz Candied Pecans
Water Cress
Mixed Greens
1 oz Kentucky Ham Rosette
.5 oz Extra Virgin olive oil
2 oz Lemon Curd vinaigrette
Cracked Black pepper
kosher salt

Toss greens, pea tendrils, watercress in lemon curd vinaigrette. Season with 2 pinches kosher salt and fresh
cracked black pepper.

Drizzle ham rosette with EVOO. Scatter greens around plate, place 4 fig halves and 4 goat cheese truffles on sad greens, sprinkle with pecans.

Drizzle ALL lightly with dressing. Garnish with additional pea tendrils.

Lemon Curd Vinaigrette

1/2 tsp kosher salt
1/4 tsp pepper
1/4 cup rice wine vinegar
3/4 cup olive oil
2 tbsp green onion
1/4 cup lemon curd
1- zest of lemon

Whisk together olive oil, lemon curd and vinegar until smooth. Whisk in additional ingredients.

Yield: 2 cups