My dad loves making things. As a child, he built us a treehouse and dollhouses, throughout my adolescence he brewed beer, and now he is a beekeeper collecting delicious honey! He then shares the honey with us (my favorite!), uses it in food, and makes candles. I really enjoy this hobby of his.
Today using a special batch of his honey, I made an Arugula and Honey Roasted Almond Salad. The salad is light and summery offering a peppery bite from the arugula and a sweet, salty crunch from the almonds. The almonds also step this dish up a little offering a source of protein for a more complete meal!
Arugula and Honey Roasted Almond Salad Recipe
prep time 15 minutes (including baking the almonds)
4 cups arugula
1/4 cup fresh shredded parmesan plus extra for garnish
salt and pepper
1/4 cup extra virgin olive oil
1/2 teaspoon honey
juice of 1/2 a lemon or about 1.5 tablespoons lemon juice
honey roasted almonds
1/3 cup slivered almonds
1/4 teaspoon kosher salt
1/2 tablespoon honey
Mix the almonds, salt, and honey and put in the oven on High Broil for 5-7 minutes. Once they start to brown flip them over for another 2 minutes. They should be golden brown.
While the almonds are in the oven, beat the dressing ingredients well.
Mix the arugula and parmesan and pepper to taste. Add a little less salt than to taste, as the almonds will add a salty crunch. Toss in the dressing making sure to not overdress the salad.
Place about two cups of dressed greens on each plate, and then place almonds and parmesan on top of greens to garnish.
The honey making process:
And, my dad the beekeeper!