Arugula Salad with Lemon Vinaigrette

I’ve used it to make all sorts of arugula salad recipes over the years (this one, this one, and this one, for starters), but lately, I’ve been especially smitten with this combination. I toss the arugula with a bright lemon dressing, nutty shaved Parmesan, and tamari almonds for crunch. Then, for a final finishing touch, I scatter on a handful of juicy roasted grapes. Sweet and bursty, they’re a delightful, unexpected way to balance the bitterness of the arugula.

Ingredients:

• ½ cup whole almonds
• 1 cup red seedless grapes
• Extra-virgin olive oil, for drizzling
• Sea salt and freshly ground black pepper
• ½ tablespoon tamari
• 6 cups arugula
• Lemon vinaigrette, for drizzling
• ¼ cup shaved Parmesan or pecorino