Green Salad with Almond Vinaigrette

By akselden

Ingredients

• 9 cups torn tender young greens, such as
• mesclun and arugula
• 6 tablespoons extra-virgin olive oil
• 1/4 cup sliced toasted almonds, divided
• 2 tablespoons white wine vinegar
• 1 to 2 teaspoons honey
• Salt to taste
• Freshly ground black pepper
• 1/4 pound ricotta salata (aged, firm ricotta), shaved into shards with vegetable peeler or crumbled into small pieces by hand

Preparation

Step 1

Wash and dry greens; set aside. In blender combine oil, 2 tablespoons toasted almonds, vinegar, and honey.
Cover and blend until nearly smooth add salt and pepper to taste. Place greens in large bowl, pour dressing over
them. Toss well and divide dressed, greens among 6 plates, mounding in center of plate. Sprinkle on remaining
2 tablespoons of toasted almonds and top with shavings or crumbles of ricotta salata. Serve immediately; Serves 6.