I’m always looking for variations on the arugula salad so when I came across this Valleybrink Road recipe and realized I had everything in it already at home I gave it a go. Cut to two weeks later and I’ve eaten this just about ever other day. The peppery arugula with salty almonds and balsamic covered figs….bellissima! Consider it my favorite fall arugula salad rendition. Here’s how to make it:

You will need:
2 large handfuls of wild arugula
4 figs, to of stem removed, sliced into quarters
3 cups rawe almonds
2 tablespoons of thyme
Fleur de sel
Crumbled feta
Balsemic vinegar
Olive oil
Fresh pepper

How to:
1. Preheat over to 350. Place raw almonds on a baking sheet and toast for 15 minutes.
2. Place toasted almonds into a bowl and coat with olive oil. Add fleur de sel (you want this nice and salty) and thyme.  Toss. Taste. Adjust to your liking.  Let cool to room temperature.
3. In a bowl, add arugula and top with figs,  almonds and feta.
4. Drizzle with balsamic vinegar and olive oil, top with black pepper.

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