This easy, versatile dressing will show off the unique flavors in your Local Hive Honey, no matter where it’s from. Lemon juice and pecorino cheese round out the dressing for a richer, restaurant-style dressing you’ll come back to again and again. If you’ve never had fresh, homemade salad dressing, prepare to be amazed.
This recipe does what all great recipes do: strike a balance of sweet, tangy, bitter and salty flavors. If you’re looking for a fuller meal, try adding slices of grilled flank steak or chicken. Or pair it with a honey entrée like our Chicken with Rosemary, Lemon & Olives.
Cook time: 15 mins
Servings: 4 (1 ½ cups each)
INGREDIENTS2 ½ tbsp extra-virgin olive oil
8 garlic cloves, thinly sliced
2 tbsp grated pecorino Romano cheese
1 tbsp almonds, minced
1 tbsp fresh thyme, chopped
2 ½ tbsp lemon juice
1 tbsp Local Hive Northeast Honey
¼ tsp kosher salt
6 cups baby kale or spinach
¼ cup parsley leaves
¼ cup basil leaves, torn
1 cup baby heirloom tomatoes, halved
DIRECTIONS1. Combine olive oil and garlic in a skillet over medium-low heat. Cook 3 minutes or until garlic is golden, stirring occasionally. Remove garlic with a slotted spoon and set aside.
2. Transfer oil into the bowl of a mini food processor. Add cheese, almonds, thyme, juice, honey, and salt. Process until well combined.
3. Combine kale, parsley, and basil. Toss with dressing. Arrange about 1 1/4 cups salad on each of 4 plates. Divide tomatoes and garlic evenly among salads.