Arugula Salad with Almonds, Olives and Tangerines - Wine & Spirits Magazine
www.wineandspiritsmagazine.com
A16 Food + Wine Cookbook
Ingredients
- 4 oz arugula
- 3/4 cup green olives, pitted and sliced
- 1/2 cup almonds, toasted and coarsely chopped
- 1/4 fennel bulb
- 4 tangerines, peeled and separated into segments
- 1/4 cup extra virgin olive oil
- 1 tbsp freshly squeezed lemon juice
- Kosher salt
- Freshly ground black pepper
- Ricotta salata for grating
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