Ingredients
¼cupalmonds,sliced
6ozbaby arugula
2oranges,peeled and sliced into thin rounds
2ozgoat cheese,crumbled, about ½ cup
¼cupradishes,thinly sliced and roughly chopped
ground cinnamon,pinch, to sprinkle on top
¼cupextra-virgin olive oil
3tbsplemon juice
1½tsphoney
¼tspsalt
Preparation
In a small skillet over medium heat, warm the almonds until they are fragrant and starting to turn golden on the edges, stirring frequently for about 5 minutes. Transfer them to a bowl to cool.
Place the arugula on a large serving platter or into a large serving bowl. Arrange the oranges, toasted almonds, goat cheese, and radishes on top.
Sprinkle the top lightly with a pinch or two of cinnamon. Set aside.
In a small bowl, combine the olive oil, lemon juice, honey, and salt. Whisk together until blended. Taste and add a little more honey.
Once you’re ready to serve, drizzle the dressing lightly over the salad, toss, and serve immediately.
