Beautiful green salad featuring fresh oranges, goat cheese, almonds and radishes. A simple lemon dressing ties it all together.
1/4 cup Sliced Almonds
5 to 6 ounces Baby Arugula
2 Oranges, peeled and sliced into thin rounds
2 ounces Goat Cheese, crumbled
1/4 cup Thinly Sliced and Chopped Radishes
Pinch Ground Cinnamon
1/4 cup Extra-Virgin Olive Oil
3 Tbsp Lemon Juice
1 1/2 tsp Honey
1/4 tsp Salt
First, toast the almonds: In a small skillet over medium heat, warm the almonds until they are fragrant and starting to turn golden on the edges, stirring frequently (careful, they’ll burn!), 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 if it’s unpleasantly tart.
Once you’re ready to serve, drizzle the dressing lightly over the salad (you might have a little extra), toss, and serve immediately.