Jamón Serrano-Wrapped Figs with Piquillo Goat Cheese and Sherry Vinegar Reduction

Figs stuffed with a piquillo pepper and goat cheese mixture, then wrapped with a slice of Jamón Serrano and served on a bed of arugula drizzled with extra virgin olive oil from Spain and a sherry vinegar reduction.

Winner of the 2005 Student First Prize

Submitted by Paul Morbidelli, Poughkeepsie, New York
A student at CIA Hyde Park

Makes 4 Servings

Ingredients

2 piquillo peppers
8 ounces goat cheese
Salt and white pepper to taste
12 ripe small figs
12 slices Jamón Serrano
½ cup sherry vinegar from Spain
2 ½ tablespoons sugar
4 ounces baby arugula
1 tablespoon extra virgin olive oil from Spain

In a food processor, puree the piquillo peppers until smooth and set aside.

Place goat cheese in a mixer with paddle attachment and beat on low speed to soften, add piquillo pepper puree, season with salt and pepper and set aside.

Slice figs into four equal parts making two cuts: start from the top going three quarters of the way down. Stuff the goat cheese mixture into each fig, about 1 tablespoon in each. Trim the Jamón Serrano and wrap one piece around each fig just tightly enough to contain the cheese mixture, and then refrigerate.

Combine the vinegar and the sugar in a small saucepan and reduce by half until a light syrup, about five minutes. Preheat oven to 375º and heat figs for four to five minutes until slightly warm in the center. Toss arugula with olive oil and divide between four plates. Drizzle arugula with a little of the vinegar reduction and arrange three figs atop salad on each plate.