Arugula Salad with Honeyed Almonds
★★☆☆☆
Ingredients
- 1/4 cup sugar (59.1 ml)
- 1/2 tsp ground cinnamon (2.5 ml)
- 1/4 tsp paprika (1.2 ml)
- 1/8 tsp cayenne pepper (0.6 ml)
- 1 1/2 cups whole blanched almonds (355 ml)
- 4 Tbsp honey (59.1 ml)
- 1/3 cup red wine vinegar (78.9 ml)
- 1/2 cup olive oil (118 ml)
- 2 Tbsp chopped shallots (29.6 ml)
- 6 cups mixed baby greens (1420 ml)
- 5 cups arugula (1183 ml)
- 1 head Belgian endive, cut into matchstick-size strips
- 8 ounces thinly sliced Manchego cheese, cut into triangles (227 g)
- 1 (12-ounce) basket cherry tomatoes, halved
Instructions
- Preheat oven to 350°F (175°C). Brush a rimmed baking sheet with oil. Oil a large sheet of foil and set aside. \n2. In a medium bowl, combine sugar, cinnamon, paprika, and cayenne pepper. Add almonds and 1 1/2 Tbsp honey and toss to coat. Spread almonds on the prepared baking sheet. \n3. Bake until almonds are brown and glazed, stirring occasionally, about 12-14 minutes. Transfer almonds to oiled foil and cool, separating them with a fork. \n4. In a small bowl, whisk the remaining 2 1/2 Tbsp honey and red wine vinegar. Gradually whisk in 1/2 cup olive oil. Mix in shallots. Season vinaigrette to taste with salt and pepper.\n5. In a large bowl, combine mixed baby greens, arugula, and Belgian endive. Toss with enough vinaigrette to coat. \n6. Mound salad on plates. Arrange Manchego cheese triangles upright around the salad; sprinkle almonds and tomatoes on top of the salad.
Wine Pairing: Light White (Sauvignon Blanc) — Sauvignon Blanc or a light, crisp white wine.