Arugula Salad with Figs, Feta & Thyme Almonds Recipe
This beyond delicious salad from Barrett at Valleybrink Road pairs some of my very favorite foods and flavors and does so brilliantly. As if the combination of arugula, figs and feta wasn’t enough, the inclusion of Barrett’s impossible-to-resist toasted almonds absolutely seals the deal. XXJKE
- Arugula Salad with Figs, Feta, and Thyme Almonds Recipe By Valleybrink Road
Arugula Salad with Figs, Feta, and Thyme Almonds Recipe By Valleybrink Road
- Servings: 2 people
- Course: Salads
Ingredients for the Salad
- 2 large handfuls arugula wild
- 4 fig top of stem removed, sliced into quarters
- 1/3 cup 79 ml thyme roughly chopped (recipe follows)
- almonds fleur de sel
- cheese feta crumbled by hand
- balsamic vinegar (a good syrupy balsamic)
- olive oil high quality
- pepper black, freshly cracked
Ingredients for the Toasted Almonds with Thyme and Fleur de Sel
- 3 cup 710 ml almonds raw
- fleur de sel
- olive oil extra virgin
- 2 tbsp thyme fresh leaves
Place a handful of arugula into each individual bowl. Top with quartered figs and chopped almonds. Sprinkle with crumbled feta.
Before serving, drizzle with balsamic vinegar and olive oil. Finish with some freshly cracked black pepper and serve immediately.
Toasted almonds with thyme and fleur de sel
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.