Watermelon Arugula Salad with Candied Pecans & Virginia Ham

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Watermelon Arugula Salad with Candied Pecans & Virginia Ham

Author Laura McIntosh

Ingredients

• 1 Cup Toasted Pecan Halves
• 2 Tbsp Honey
• 1 Tbsp Light Brown Sugar
• Pinch of Salt
• 1/2 Cup Buttermilk
• 5 Oz Blue Cheese
• 1 Tspn Sour Cream
• 1/8 Tspn Rice Wine Vinegar
• 1/8 Tspn Fresh Lemon Zest
• 2 Oz Virginia Ham, cut into thin strips
• 4 Oz Arugula
• 1 Small Seedless Watermelon

Instructions

1. Make the candied pecans: melt honey and brown sugar in a medium sauce pan over medium heat. Allow to reduce on low heat for about 45 seconds, stirring constantly and being careful not to scorch. Add the pecans and mix well. Cook for 30 seconds longer while stirring constantly. Pour pecan mixture onto wax paper and spread in a single layer to cool.
2. In a medium sized bowl, mix together the buttermilk, blue cheese, sour cream, rice wine vinegar and lemon zest. Stir to break up the cheese into small pieces.
3. Assemble the salad by placing 1 cup of watermelon cubes on each plate. For each serving, tuck 1 ounce of arugula atop the watermelon. Drizzle a small amount of the blue cheese dressing over the salad, and garnish with some of the ham and the candied pecans.

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