Arugula Salad with Figs, Feta and Thyme Almonds


Arugula Salad with Figs, Feta and Thyme Almonds



Serves 2

  • 2 large handfuls of wild arugula
  • 4 figs, stem removed, sliced into quarters
  • 1/3 C thyme and fleur de sel almonds, roughly chopped
  • Feta, crumbled by hand
  • Balsamic vinegar
  • High-quality olive oil
  • Freshly cracked black pepper

Toasted Almonds with Fleur de Sel and Thyme

  • 3 C raw almonds
  • Fleur de sel
  • Extra virgin olive oil
  • 2 tbsp fresh thyme leaves


First, make the almonds. Preheat oven to 350ºF. Place raw almonds on a cookie sheet and bake for 15 minutes. Remove from the oven and pour the warm almonds into a large mixing bowl. Drench them with good olive oil. Start adding fleur de sel and the thyme, mixing and coating the almonds. Taste. Keep seasoning with fleur de sel until you get that salty, addictive deliciousness in each bite.

Place a handful of arugula into each individual bowl. Top with quartered figs and chopped almonds. Sprinkle with crumbled feta. Before serving, drizzle with balsamic vinegar and olive oil. Finish with some freshly cracked black pepper and serve immediately.

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