Dandelion and Fig Salad with Serrano Ham and Grated Almonds

In a small saucepan, combine 1/4 cup of the sherry vinegar with the sugar and simmer over moderate heat until syrupy and reduced to 1 tablespoon, about 8 minutes.

In another small saucepan, warm the paprika over moderate heat until fragrant, 15 seconds. Stir in the honey and the remaining 2 1/2 tablespoons of vinegar and scrape into a bowl. Whisk in the olive oil. Season the dressing with salt and pepper.

Using a microplane grater, finely grate 1/4 cup of the almonds over a sheet of wax paper. In a large bowl, toss the dandelion greens with 1/4 cup of the dressing and transfer to a platter. Add the figs to the bowl and toss with 1 tablespoon of the dressing, then arrange on the platter. Drape the serrano ham over the greens and scatter the whole almonds around the platter. Sprinkle the grated almonds over the serrano and drizzle with the sherry vinegar syrup. Serve the salad, passing the remaining dressing at the table.