2 tablespoons butter
2 cups chopped fresh figs, plus 4 fresh figs, quartered
3/4 cup sugar
3/4 cup cider vinegar
2 cups vegetable oil
Freshly ground black pepper
4 (1/2-inch thick) slices brioche
1/4 cup olive oil
8 cups arugula, washed and picked
4 ounces Smithfield ham, julienned and fried until crispy
6 ounces crumbled Maytag blue cheese
Freshly cracked black pepper
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