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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!
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.
Place a handful of arugula into each individual bowl.
Top with quartered figs and chopped almonds.
Sprinkle with crumbled feta.
TOASTED ALMONDS WITH THYME AND FLEUR DE SEL