ARUGULA SALAD WITH FIGS, FETA, AND THYME ALMONDS

IMG_9098Up today on Rip + Tan, is my recipe for a sweet and savory salad. Ripe figs, creamy feta, and salty oven roasted thyme almonds pair perfectly with spicy arugula and rich balsamic vinegar. Easy to prepare but packed full of flavor. As a bonus, it happens to be really beautiful as well. I also think it would be delicious with a little prosciutto if you wanted to make it a little heartier. A guaranteed crowd pleaser! IMG_9090ARUGULA SALAD WITH FIGS, FETA, AND THYME ALMONDS

 

Serves 2

2 large handfuls of wild arugula
4 figs, top of stem removed, sliced into quarters
1/3 cup thyme and fleur de sel almonds, roughly chopped (recipe follows)
feta, crumbled by hand
balsamic vinegar (a good syrupy balsamic)
high quality olive oil
freshly cracked black pepper
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Place a handful of arugula into each individual bowl. Top with quartered figs and chopped almonds. Sprinkle with crumbled feta.

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Before serving, drizzle with balsamic vinegar and olive oil. Finish with some freshly cracked black pepper and serve immediately.
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TOASTED ALMONDS WITH THYME AND FLEUR DE SEL

3 cups raw almonds

fleur de sel

extra virgin olive oil

fresh thyme leaves, about 2 tablespoons
Preheat oven to 350 degrees.
Place raw almonds on a cookie sheet and bake for 15 minutes. Remove from the oven and pour the warm almonds into a large mixing bowl. Drench them with a generous amount of good olive oil. Start adding fleur de sel and your herb of choice, mixing and coating the almonds. Taste. Keep seasoning with fleur de sel until you get that salty, addictive deliciousness in each bite. Set aside and serve at room temperature.

 

 

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