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Spring salad with parmesan almond crisps


Parmesan Almond Crisps

  • 2 cups finely grated parmesan
  • 1/3 cup almonds, chopped
  • 1 tablespoon thyme leaves, chopped
  • Freshly cracked black pepper


  • 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


  • 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


  1. Preheat oven to 350° F.
  2. 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.
  3. In a sealable jar, combine oil, lemon juice, garlic, honey, Dijon mustard, pepper, and salt. Close the jar and shake well until combined.
  4. Onto serving platter, arrange arugula, snap peas, figs, mozzarella, and prosciutto. Drizzle generously with dressing. Garnish with parmesan almond crisps. Enjoy!