Valleybrink Road | Recipes | Arugula Salad With Figs, Feta, And Thyme Almonds | Serves 2 2 large handfuls of wild arugula 4 figs, top of stem removed, sliced into quarters 1/3 cup thyme and fleur de sel almonds, roughly chopped feta, crumbled by hand balsamic vinegar (a good syrupy balsamic) high quality olive oi.

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Arugula Salad With Figs, Feta, And Thyme Almonds
Steps
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Description

Up today on Rip + Tan, is my recipe for a sweet and savory salad. Ripe figs, creamy feta, and salty oven roasted thyme almonds pair perfectly with spicy arugula and rich balsamic vinegar. Easy to prepare but packed full of flavor. As a bonus, it happens to be really beautiful as well. I also think it would be delicious with prosciutto if you wanted to make it a little heartier. A guaranteed crowd pleaser! 

Get Started
Step 1

First make the almonds. Preheat oven to 350 degrees. Place raw almonds on a cookie sheet and bake for 15 minutes. Remove from the oven and pour the warm almonds into a large mixing bowl. Drench them with good olive oil. Start adding fleur de sel and the thyme, mixing and coating the almonds. Taste. Keep seasoning with fleur de sel until you get that salty, addictive deliciousness in each bite.

Next Step
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Step 2

Place a handful of arugula into each individual bowl.

Next Step
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Step 3

Top with quartered figs and chopped almonds.

Next Step
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Step 4

Sprinkle with crumbled feta.

Next Step
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Step 5

Before serving, drizzle with balsamic vinegar and olive oil. Finish with some freshly cracked black pepper and serve immediately.

Done!
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Ingredients
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Serves 2

  • 2 large handfuls of wild arugula
  • 4 figs, top of stem removed, sliced into quarters
  • 1/3 cup thyme and fleur de sel almonds, roughly chopped 
  • feta, crumbled by hand
  • balsamic vinegar (a good syrupy balsamic)
  • high quality olive oil
  • freshly cracked black pepper

 

TOASTED ALMONDS WITH THYME AND FLEUR DE SEL

  • 3 cups raw almonds
  • fleur de sel
  • extra virgin olive oil
  • fresh thyme leaves, about 2 tablespoons