Arugula Salad With Ricotta Salata |
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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 4 |
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Food & Wine. March 2007. Ingredients:
1/4 cup extra virgin olive oil, plus |
2 tablespoons extra virgin olive oil |
2 tablespoons red wine vinegar |
1 teaspoon honey |
1/2 cup salted roasted almonds, coarsely chopped |
3 bunches arugula, thick stems discarded |
1/2 lb ricotta salata, shaved with a peeler |
salt & freshly ground black pepper |
Directions:
1. In a blender, blend the oil, vinegar, honey and 2 tablespoons of the almonds; transfer to a bowl.
2. Add the remaining ingredients, season with salt and pepper and toss. Serve right away.
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