Recipes Serrano Ham and Arugula Salad with Pomegranate Salsa Be the first to rate & review! This vibrant dish, layered with arugula, bright white slices of ricotta salata and strips of salty serrano ham, is the sort of composed salad that Suzanne Goin uses to showcase seasonal ingredients. Another of her favorite winter salads is made with blood oranges, dates, and Parmesan cheese. Terrific Green Salads By Suzanne Goin Suzanne Goin Instagram Website Suzanne Goin is a four-time James Beard Award-winning chef and the author of two bestselling cookbooks, Sunday Suppers at Lucques and The A.O.C. Cookbook. She is the co-owner of several beloved Los Angeles restaurants.Expertise: chef, restaurateur, cookbook author, farmers market advocate.Experience: Suzanne Goin was born in Los Angeles to food-obsessed Francophile parents. A graduate of Brown University, Suzanne's background includes positions at some of the most acclaimed restaurants in the United States, including Ma Maison and L'Orangerie in Los Angeles, Al Forno in Providence, Olives in Boston, Chez Panisse in Berkeley, and Alain Passard's Arpège in Paris. Her work as executive chef at Campanile put her on the culinary map in Los Angeles and laid the groundwork for Lucques, her first restaurant, with business partner Caroline Styne. Suzanne's food defines an inimitable Southern California style, reflecting her passion for seasonal cooking, ever-changing menus, and artfully presented dishes bursting with colors and flavors that embrace the beauty and decadence of California farms. Food & Wine's Editorial Guidelines Updated on December 3, 2019 Print Rate It Share Share Tweet Pin Email Photo: © John Kernick Total Time: 30 mins Yield: 12 Ingredients 1 large shallot, minced 2 teaspoons fresh lemon juice Kosher salt 2 tablespoons pomegranate molasses (see Note) 1/2 cup extra-virgin olive oil Seeds from 1 small pomegranate 2 tablespoons chopped flat-leaf parsley Freshly ground pepper 1/2 pound arugula, tough stems discarded 6 ounces thinly sliced serrano ham 1/2 pound ricotta salata cheese, cut into 12 thin slices Directions In a medium bowl, mix the shallot with the lemon juice and 1/2 teaspoon of salt; let stand for 5 minutes. Whisk in the pomegranate molasses and the olive oil. Stir in the pomegranate seeds and the parsley and season with salt and pepper. Arrange the arugula on a large platter and layer in the serrano ham and ricotta salata. Spoon the pomegranate salsa over the salad and serve. Make Ahead The pomegranate salsa can be refrigerated overnight. Notes Sweet and tangy pomegranate molasses is available at specialty food stores and Middle Eastern markets. Rate it Print