Ham-Arugula Bread Pudding, Mushroom Gravy, and Farro Salad
For the Ham-Arugula Bread Pudding:
Preheat the oven to 350°F. In a large sauté pan, heat the olive oil and sweat onions and garlic. Add ham and thyme and cook for 3 minutes; set aside. In a bowl, whisk milk, cream, eggs, salt, and pepper. In a deep hotel pan, arrange the bread and scatter the ham mixture, cheese, and arugula on top. Pour the custard over the pan and bake for 1½ hours or until mixture is set and golden brown.
For the Mushroom Gravy:
In a sauté pan over medium-low heat, melt the butter and sweat onions and mushrooms. Deglaze with sherry and reduce. In a separate small pot, make a roux with 1/3 cup butter and all-purpose flour. Slowly drizzle in chicken stock while whisking. Add milk and mushroom mixture to the stock. Bring to a boil, simmer for 5 minutes, add herbs, and adjust seasoning with salt and black pepper.
For the Farro Salad:
In a large sauté pan, heat the olive oil over medium and cook greens until tender. In a large bowl, combine farro, greens, and raisins. Dress with a splash of vinegar and olive oil and season with salt, pepper, and chili flakes.
To Assemble and Serve:
Cut squares of Ham-Arugula Bread Pudding and plate. Top with Mushroom Gravy and serve with Farro Salad.