Arugula Salad with Honeyed Almonds

By Beepers

Light and delicious salad, one of my favorties. Recipe from Bon Appetit years ago....

Ingredients

• Salad:
• 6 cups mixed baby greens
• 5 cups Arugula
• 1 head Belgian Endive, cut into matchstick size strips
• 6 oz. parmesan cheese, shaved
• 1 - 12 oz basket grape tomatoes
• Honeyed Almonds
• Dressing:
• 2 1/2 T honey
• 1/3 c red wine vinegar
• 1/2 c olive oil
• 2 T chopped shallots
• season to taste with salt and fresh ground pepper
• Honeyed Almonds:
• 1/4 c sugar
• 1/2 t cinnamon
• 1/4 t paprika
• 1/8 t cayenne pepper
• 1 1/2 c whole blanched almonds
• 1 1/2 T honey

Details

Servings 4

Preparation

Step 1

Honeyed almonds:
Preheat oven to 350 degrees. Brush baking sheet with oil. Mix sugar, cinnamon, paprika and cayenne in medium bowl. Coat almonds with honey and toss with remaining ingredients. Spread almonds on baking sheet. Bake almonds until brown and glazed, stirring occasionally, about 14 minutes. Meanwhile oil a large sheet of foil. Turn almonds onto foil and cool, separating almonds with a fork.

Be careful not to overcook the almonds!

Toss all salad ingredients together and enjoy!