Arugula Salad With Ricotta Salata

Food & Wine. March 2007.

• Ready In: 5 mins
• Serves: 4

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.