Spring salad with parmesan almond crisps
A bright and flavour salad with an added crunch.
YIELDS
6
Ingredients
Parmesan Almond Crisps
- 2 cups finely grated parmesan
- 1/3 cup almonds, chopped
- 1 tablespoon thyme leaves, chopped
- Freshly cracked black pepper
Dressing
- 1/3 cup light olive oil
- 1/4 cup freshly squeezed lemon juice, plus zest from one lemon
- 2 cloves garlic, minced
- 1 tablespoon liquid honey
- 1 tablespoon Dijon mustard
- 1/2 teaspoon freshly cracked black pepper
- 1/2 teaspoon salt
Salad
- 2 cups sugar snap peas, halved lengthwise
- 6 fresh figs, quartered
- 6 slices Prosciutto, torn
- 1 ball torn Buffalo mozzarella, torn
- 8 cups baby arugula
Directions
- Preheat oven to 350° F.
- On a parchment-lined sheet pan, combine cheese, almonds, and thyme. Mix to combine. Spread the cheese mixture into a 12-by-16-inch rectangle. Sprinkle with pepper. Bake until lightly golden, about eight to 10 minutes. Let cool completely. Crack into pieces.
- In a sealable jar, combine oil, lemon juice, garlic, honey, Dijon mustard, pepper, and salt. Close the jar and shake well until combined.
- Onto serving platter, arrange arugula, snap peas, figs, mozzarella, and prosciutto. Drizzle generously with dressing. Garnish with parmesan almond crisps. Enjoy!
