Ingredients
For The Topping
- 1 tbsp Sue Bee® Honey
- 1 tsp butter
- 1/2 cup sliced almonds
- 1/2 tsp olive oil
For The Dressing
- 2 tbsp Sue Bee® Honey
- 1 1/2 tbsp lemon juice
- 1 minced garlic clove
- 1/8 tsp sea salt
- 1/4 cup olive oil
- Fresh ground pepper to taste
For The Salad
- 5 oz arugula
- 1 1/2 cup fresh blueberries
- 2-3 oz goat cheese
- 1/2 cup almond topping
Directions
For The Topping
- Preheat oven to 350 F.
- Place the honey, butter and olive oil in a medium-size pan and warm over burner on medium-low heat until butter is melted.
- Stir to combine.
- Add almonds and salt and stir until the almonds are coated.
- Spread an even layer in the pan.
- Bake until the almonds are light golden brown, about 8 minutes, stirring after the first 5 minutes.
- Spread almonds out on a sheet of parchment paper and let them cool completely. Once cooled, store them in an airtight container until ready to use.
For The Dressing
- Combine the lemon juice, garlic and salt in a small bowl and let sit for about 5 minutes.
- Add the honey and olive oil and stir well.
- Add the freshly ground pepper to taste.
For The Salad
- Place the arugula in individual salad bowls. Add about 2 tablespoons of the dressing to each bowl and toss to coat the leaves.
- Mix in some blueberries, goat cheese and almonds over the top of each bowl and serve.