Arugula Salad with Lemon Vinaigrette

Ingredients

For the salad

• 1/2 c whole almonds

• 1 c red seedless grapes

• Olive oil

• Salt and pepper

• 1 1/2 tsp tamari (or soy sauce)

• 6 c arugula

• 1/4 c shaved Parmesan or pecorino cheese

For the lemon vinaigrette

• 1/4 c fresh lemon juice

• 1 small garlic clove, grated

• 1 tsp Dijon mustard

• 1/4 tsp salt

• Freshly ground black pepper

• 1/2 tsp honey (or maple syrup)

• 1/4-1/3 c olive oil

• 1/2 tsp fresh or dried thyme (optional)

Directions

1. Preheat the oven to 400ºF and line 2 baking sheets with parchment paper.

2. Place the almonds on the first sheet and the grapes on the second. Drizzle the almonds and grapes with olive oil and sprinkle with salt and pepper. Toss the almonds with the tamari and roast for 7-10 minutes, until dark and toasty. Roast the grapes for 7-15 minutes, until they are soft and just starting to burst. The timing depends on the size of the grapes.

3. In a small bowl, whisk the lemon juice, garlic, mustard, salt, pepper, and honey. Drizzle in the olive oil and whisk continuously until emulsified. Or shake everything in a jar with a lid. Add thyme and season to taste. (Store in the fridge for up to a week -- let it warm up on the counter to soften the olive oil before using as the oil will solidify in the fridge.)

4. Place the arugula in a large shallow bowl and toss with drizzles of the vinaigrette. Top wih the almonds, grapes, and Parmesan. Season and serve.