- 6 tablespoons extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon honey
- 1/2 cup salted roasted almonds, coarsely chopped
- 3 bunches arugula, thick stems discarded
- 1/2 pound ricotta salata cheese, shaved with a peeler
- Salt and freshly ground pepper
- In a blender, blend the oil, vinegar, honey and 2 tablespoons of the almonds; transfer to a bowl. Add the remaining ingredients, season with salt and pepper and toss. Serve right away.