Summer Salad Deluxe

Above: Compartmentalized tomatoes, Belgian endive, manchego cheese cubes and honeyed almonds atop a bed of dressed arugula.
Ever since my mom and I had a fruit and cheese plate at Village California Bistro in Santana Row, I have been a little bit obsessed. And now, after watching Julie & Julia and catching a bit of a French fever, I am even more interested. I like them because they seem like a sophisticated way to begin or end a meal. They encourage adventurous eating by offering new kinds of cheeses or pairings. They also fit well with a locavore mentality since seasonal produce is the co-star. The salad below from Bon Appétit is refreshing on a warm summer day and is like a fruit and cheese platter tossed together. I hope you enjoy it!

Recipe: Arugula Salad with Honeyed Almonds
4 servings

Ingredients:
1/4 cup sugar
1/2 tsp. ground cinnamon
1/4 tsp. paprika
1/8 tsp. cayenne pepper
1 1/2 cups whole blanched almonds
4 tbsp. honey

1/3 cup red wine vinegar
1/2 cup olive oil
2 tbsp. chopped shallots

6 cups mixed baby greens (about 3 oz.)
5 cups arugula (about 3 oz.)
1 head Belgian endive, cut into matchstick strips
6 oz. thinly sliced manchego cheese (or 6 oz. Parmesan cheese, shaved)
1 12-oz. basket cherry tomatoes, halved

Procedure:
Preheat oven to 350 degrees. Brush rimmed baking sheet with oil. Oil large sheet of foil; set aside. Mix sugar, cinnamon, paprika and cayenne in medium bowl. Add almonds and 1 1/2 tbsp. honey and toss to coat. Spread almonds on prepared baking sheet. Bake until almonds are brown and glazed, stirring occasionally, about 14 minutes. Turn almonds out onto oiled foil and cool, seperating almonds with fork. (Honeyed almonds can be made 3 days ahead. Cool completely. Store airtight at room temperature).

Whisk remaining 2 1/2 tbsp. honey and vinegar in small bowl. Gradually whisk in 1/2 cup oil. Mix in shallots. Season vinaigerette to taste with salt and pepper.

Combine mixed baby greens, arugula and Belgian endive in large bowl. Toss with enough vinaigerette to coat. Mound salad on plates. Arrange manchego cheese around salad (or sprinkle shaved Parmesan over). Sprinkle almonds and tomatoes atop salads.

From Bon Appétit, September 2001

Notes: I used manchego imported from Spain that I picked up in Trader Joes that was wonderful. Does anyone have a favorite cheese they'd like to share about? I cubed it for the salad and liked the effect. The almonds are also wonderful- I'm thinking of using the lefotver ones to top a cream cheese tart.