Recipe for the week of January 15 - 21, 2024

Arugula Strawberry Salad

INGREDIENTS (for 4 people)
SALAD

  • ⅔ cup sliced or slivered almonds

  • 3 tablespoons sugar

  • 10 ounces arugula greens

  • 8 ounces strawberries, hulled and quartered or chopped

  • 1 avocado chopped

  • 2 ounces crumbled goat cheese

  • ⅓ cup roasted salted pistachios, chopped

CHAMPAGNE VINAIGRETTE

  • 3 tablespoons champagne vinegar

  • 1/2 lemon, juiced

  • 2 tablespoons honey

  • 1 teaspoon dijon mustard

  • 1 garlic clove, freshly grated

  • pinch kosher salt and pepper

  • 1/2 cup olive oil

INSTRUCTIONS 

  1. Place the almonds in a nonstick skillet over medium heat. Stir in the sugar and cook, stirring often, until the sugar melts and is caramely, coating all of the almonds - about 6 to 8 minutes. Don’t take your eyes off of this as they can burn quickly! Transfer the almonds to a piece of parchment paper to let them cool. Break them into pieces if they are clumped.

  2. Toss the arugula with a pinch of salt and pepper in a large bowl. Add in the strawberries, avocado, goat cheese, pistachios and sugared almonds. Drizzle on the dressing and toss well. Serve immediately!

    Champagne vinaigrette

  3. Combine vinegar, honey, lemon juice, dijon, garlic, salt and pepper in a large bowl and whisk together. Stream in the olive oil while constantly whisking until the dressing comes together. Store in the fridge for up to one week.

Check out howsweeteats.com for lots of wonderful recipe ideas!

Enjoy!

Jim Tinsky