In a medium bowl, whisk together the vinegar, lime juice, cilantro, shallots, ginger, and sugar. Add the oils in a steady stream, whisking, until emulsified. Season with salt and pepper and whisk to combine.
In a large bowl, combine the arugula and ham and toss with dressing to coat. Add the pineapple, mango, jicama and avocado and lightly toss to combine and coat with dressing. Adjust seasoning with salt and pepper, to taste.
Divide among 4 large plates and top each serving with nuts. Drizzle with dressing, as desired. Garnish each serving with chives and serve.
Yield: 4 servings