The sun was actually shining yesterday is Seattle and it made me hungry for my favorite salad. Nothing can go wrong when Arugula is involved!

Dressing Ingredients
• 2 garlic cloves chopped
• 1 shallot chopped
• 5 sprigs fresh thyme, no stems
• 1 sprig fresh rosemary, no stems
• 1/2 cup champagne vinegar
• 2 tablespoons of lemon juice
• Freshly ground black pepper
• 1 1/4 cups olive oil
• Handful of fresh chives, chopped

 
Mix together in a blender
• Garlic, shallots, thyme, rosemary, vinegar, lemon juice, olive oil, and a pinch of salt and pepper; after you have mixed these together just gently stir in the chives.

 
Cook the onions
• 4-5 small cipollini onions peeled
• 1 teaspoon sugar
• Pinch of salt
Fill a small saucepan halfway with water, sugar and salt. Add the onions and boil them until they are fork tender. Take them out, let them cool and chopped them up.

 
Toast the almonds
• ½ cup fresh almond slices
Add the sliced almonds to small pan over medium heat and toast for 3 to 4 minutes. Stir them so they don’t burn! Remove from the heat and let cool.

 
Toss the salad
• 1 1/2 cups arugula
• 2 cups grape tomatoes sliced
• 2 small bulbs fennel, sliced
• Your cooked Cipollini onions
• Your cooked almonds

And top with thin sliced Pecorino cheese… Oh so good!