FOR THE SERRANO MANCHEGO SANDWICH
1. Preheat broiler.
2. Combine mayonnaise and 1 teaspoon mustard; spread mayonnaise mixture over each bread slice. Top each slice with 1 tablespoon shallot, 1 ounce ham, and 4 teaspoons cheese, and sprinkle evenly with 1/4 teaspoon pepper. Broil 3 minutes.
3. Combine 1 teaspoon mustard, oil, and vinegar. Combine the arugula and apple slices in a bowl; drizzle with vinaigrette. Toss gently.
4. Divide the apple mixture evenly among sandwiches, and sprinkle with remaining 1/4 teaspoon pepper.
FOR THE JICAMA SLAW
- 1 medium head napa cabbage (about 2 ½ pounds)
- 3 medium carrots, grated on the large holes
- 1 large jicama (about 1 ½ pounds), peeled and cut into large matchsticks
- 1 bunch chopped green onions, white part only
- 2 Granny Smith apples, peeled, cored, and cut into large matchsticks
- ¾ cup dried currants or dried cranberries
WHITE BALSAMIC DRESSING INGREDIENTS:
- 3 cloves garlic, minced (about 1 tablespoon)
- 2 tablespoons freshly squeezed lime juice (about 1 medium lime)
- 3 tablespoons honey
- ¼ cup canola oil
- ¼ cup Dijon mustard
- ½ cup white balsamic vinegar
- 1 cup mayonnaise
- 1 tablespoon fennel seeds
To Make the Salad:
Trim off the cabbage’s root end, thinly slice crosswise, then chop into pieces that can be easily picked up with a fork. Combine the cabbage, carrots, jicama, green onions, apples, and dried currants in a large bowl.
To Make the Dressing:
Vigorously whisk together the garlic, lime juice, honey, oil, mustard, balsamic vinegar, and mayonnaise in a medium bowl until the dressing is thoroughly combined. Whisk in the fennel seeds and pour the dressing over the cabbage mixture. Stir until the dressing evenly covers the slaw. The slaw will be a little soupy, which is just the way I like it. Cover and refrigerate for at least 1 hour or until ready to serve.