This summer salad with parmesan crisps that I made with garlic almonds that are SO good.
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GET THE RECIPE
Preheat oven to 350F and line a baking sheet with parchment paper.
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To make the savory almond bark combine the finely chopped almonds, shredded parmesan cheese, shredded gruyere cheese, sesame seeds, garlic powder, salt and pepper in a bowl and mix together.
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Spoon and spread the mixture onto the parchment lined baking sheet. Bake for 8-14 minutes – you are looking for the bark to be just turning golden brown when it’s done.
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When bark is done, set aside. Make the salad dressing by combining all of the balsamic garlic dressing ingredients in a bowl and whisk together OR shake together in a jar – set aside.
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To assemble the salad, add the arugula, strawberries and beets to a large bowl or platter. Drizzle with the dressing and toss. Then top with goat cheese and savory bark broken into pieces.
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