Serves 1

Ingredients

3 Piece Manchego Julienne (Triangles)
1/2 Cup Diced Tomatoes
3/4 Cup Crushed Marcona Almond
3/4 Cup Chopped Scallion
2 Ounce Fresh, Shaved Fennell
4 Slice Slices of Jamon
1 Piece Olive Oil toasted Fougasse (Diameter of 1 Measuring Cup)
1 Ounce Goat Cheese
1/8 Cup Jamon Dressing
1/8 Cup Arbequina Dressing
1.5 Cup Arugula 1/8 Cup Sliced Marinated Figs

Preparation

Toast the Fougasse in olive oil in a saute pan, toasting the circle. Spread goat cheese evenly over the toasted fougasse circle. In a medium mixing bowl, toss ALL ingredients together, coating salad and all ingredients evenly with dressing. With your hands, mound the arugula salad & ingredients on top of the toast, making sure to hold in the SIDES to give the salad height. To finish, do a circle of Jamon Dressing as seen in picture.