Name: Arugula with Brûléed Figs, Ricotta, Prosciutto, and Smoked Marzipan
Yield: Makes 8 servings
Ingredients: 1 cup (about 4 ounces) smoked Marcona or smoked regular almonds; 3 tablespoons grapeseed oil; 2 tablespoons confectioners' sugar; 1 teaspoon kosher salt; 1/2 cup canola oil; 6 ounces thinly sliced prosciutto, trimmed of excess fat; 3/4 cup heavy cream, well chilled; 1 cup (about 9 ounces) fresh ricotta*; 1/4 teaspoon kosher salt; 16 fresh figs; 1/2 cup turbinado sugar**; 1 tablespoon fleur de sel; 1/2 cup extra-virgin olive oil; Juice of 1 lemon; 10 cups baby arugula; *If your fresh ricotta is very wet, you'll need to drain it before using. Line a colander with a double layer of cheesecloth and set it over a small bowl. Place the ricotta inside, cover with plastic wrap, and refrigerate overnight. Discard the drained liquid.; **Turbinado sugar is raw sugar that has been steam-cleaned. The coarse crystals are blond in color with a delicate molasses flavor. Demerara sugar, light brown sugar, or raw sugar can be substituted.; 2 large baking sheets; parchment paper; aluminum foil

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Arugula with Brûléed Figs, Ricotta, Prosciutto, and Smoked MarzipanLara Ferroni

Chef Graham Elliot, of restaurants Graham Elliot and Grahamwich in Chicago, shared this recipe as part of a Tree-Trimming Party Menu he created exclusively for Epicurious. Here's a salad that puts a twist on classic holiday flavors. Homemade smoked marzipan mingles with crisp prosciutto and caramelized figs on arugula dotted with a ricotta cream. If your ricotta is on the wet side, see our instructions for how to drain it, an important step before making the cream. The marzipan can be made up to five days in advance.

Recipe notes

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