Arugula Salad

  • 1/4 cup sugar
  • 1/2 tsp ground cinnamon
  • 1/4 tsp paprika
  • 1/8 tsp cayenne pepper
  • 1 cup whole blanched almonds
  • 2 T honey
  • 1/4 cup red wine vinegar
  • 2 T sherry
  • 1/2 cup olive oil
  • 2 T shallots
  • Baby greens and arugula

Preheat oven to 350. Brush baking sheet with oil or spray. Set aside. Mix first 6 ingredients in medium bowl. Spread out over prepared baking sheet. Bake until nuts are browned and glazed, stirring occasionally, about 12 min. Turn nuts out onto oiled foil or SILPAT, separating nuts with a fork, to cool. (Honeyed almonds/nuts can be made 3 days ahead. Cool completely. Store in airtight container at room temperature.)

Whisk 2 T honey, vinegar and sherry in small bowl. Gradually whisk in 1/2 cup oil. Mix in shallots. Season vinaigrette to taste with salt and pepper.

Combine mixed greens with arugula. Toss with enough vinaigrette to coat. Mound salad on plates. Arrange slices of fruit, tomato or cheese and sprinkle almonds/nuts on top.