Rosemary Honeyed Almonds
Ingredients
- 1 teaspoon olive oil
- ½ cup sliced almonds
- pinch of sea salt
- pinch of black pepper
- ¼ teaspoon dried rosemary crushed a bit
- 2 teaspoon honey
Instructions
- In a heavy cast iron pan over medium high heat, add the olive oil and the almonds.
- Keep the pan moving as the almonds begin to get toasted.
- As soon as you smell the nuttiness, add the salt, pepper and rosemary.
- Toss for one more second then add the honey.
- Stir until all of the almonds are coated.
- Continue for just a few more seconds, remove from the heat and allow the nuts to cool in the pan for just a few.
Notes / Tips / Wine Advice:
1. Ricotta Salata is an Italian semi-hard cheese made from goat’s milk. It has a mild briny flavor and crumbles nicely. It’s perfect in salads like this.
2. The leaves of baby kale are so tender and the flavor is very mild. As I said, if you can’t find baby kale, try Lacinto kale…but truly, this will be wonderful with any green you love.
2. The leaves of baby kale are so tender and the flavor is very mild. As I said, if you can’t find baby kale, try Lacinto kale…but truly, this will be wonderful with any green you love.
