Arugula Salad With La Tur Dressing



  1. 3 to 4 slices prosciutto di Parma
  2. 4 ounces La Tur cheese, at room temperature
  3. 3 tablespoons buttermilk
  4. 2 tablespoons extra-virgin olive oil
  5. 1 teaspoon Champagne vinegar
  6. Fine sea salt
  7. 1 7-ounce package baby arugula
  8. 6 to 8 fresh figs, quartered


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