Ease of Preparation: Easy
Yield: 4 servings
3 cups (720 ml) arugula
8 fresh radishes, thinly sliced
1 cup (240 ml) snap peas, ends trimmed, sliced in half
¼ cup (60 ml) sliced almonds
2 tablespoons (30 ml) olive oil
2 tablespoons (30 ml) lemon juice
1 tablespoon (15 ml) honey
1 tablespoon (15 ml) Dijon mustard
1 tablespoon (15 ml) chopped fresh dill
¼ teaspoon (1 ml) salt
Fresh ground pepper
Put the arugula, radishes, and snap peas in a large bowl.
Toast the almonds over medium-heat in a skillet until golden brown. Remove from heat.
For the dressing, add the olive oil, lemon juice, honey, Dijon mustard, dill, salt, and pepper to a mason jar. Shake to combine. Pour the dressing over the salad ingredients and toss to coat.
Sprinkle over the toasted almonds and serve.