Prep 5 mins
Cook 0 mins
Food & Wine. March 2007.
- 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
- In a blender, blend the oil, vinegar, honey and 2 tablespoons of the almonds; transfer to a bowl.
- Add the remaining ingredients, season with salt and pepper and toss. Serve right away.