Without specifics because it’s late and I’ve no brain power left, here it goes....
1/2 cup brown sugar
1/2 stick butter
1.5 cups of sliced almonds
Heat nonstick pan and pour in almonds, constantly stirring until “toasted” (or when the oils start to release and you can smell the almond scent). Add the butter & sugar and continue stirring until well incorporated. Pour onto a parchment paper lined cookie sheet and evenly spread —let cool and break apart when ready to top the salad.
Sauté 1 large shallot in the same nonstick pan with a tsp of butter—salt & pepper to taste
In a large bowl, pour desired amount of arugula leaves
1/2 cup blue berries
2 sliced peaches
1 stick of goat cheese —crumbled
Add cooled shallots
Dressing:
1/2 cup olive oil
4 sprigs of thyme 🌿
4 sprigs of tarragon 🌱
Salt & pepper to taste
2 tsp of fresh lemon juice & the zest of one lemon 🍋
2 tbsp mayo
1/3 cup local honey 🍯
Food process for 30 seconds & pour over salad
Mix well & enjoy 😊
Happy Sunday
Xo j
💚
PS: add a protein for fun...I made grilled chicken with a marinade of the same dressing. It complimented the salad well.
And, it turns out, I had just enough brain power to post the ingredients.....g’night y’all