Reprinted from Blue Apron
For a fun, crunchy condiment, we quickly candied almonds by coating them with melted sugar. Caramelizing the sugar just until it becomes a medium shade of amber causes the mixture to reach the perfect stage for making a brittle to add to this autumnal salad. Ricotta salata — a pressed, salted and dried version of ricotta cheese — and a lemony shallot vinaigrette both provide sharpness and acidity that balance the other sweet elements.
Makes 2 servings
Preheat the oven to 425°F. Wash and dry the fresh produce. Cut the carrots in half lengthwise and then into 2-inch pieces. Cut the figs in half. Grate the ricotta salata cheese. Pick the tarragon and parsley leaves off their stems, then roughly chop both. Chop the lettuce into bite-sized pieces. Cut off the stem end of the endive and separate the leaves. Peel and mince the shallot; then place it in a bowl and squeeze the juice of the whole lemon over it. Roughly chop the almonds.
Place the carrots on a lightly greased baking sheet. Drizzle with olive oil and season with salt and pepper, tossing to coat. Roast in the oven about 20 minutes, or until browned and tender, stirring halfway through. Set aside to cool slightly.
While the carrots roast, lightly grease a small baking sheet. In a small bowl, toss the almonds with a big pinch of salt until well combined. In a small pot, combine the sugar and ¼ cup of water. Heat the sugar-water to boiling on medium-high, but do not stir. Boil the sugar-water for 2 to 3 minutes, or until it becomes a medium amber color.
As soon as the sugar-water mixture becomes amber, immediately add the salted almonds, stirring to coat them in the melted sugar. Remove from the heat and spread the candied almond mixture in a single layer onto the greased baking sheet to cool. Once cool and hardened, break the candied almonds into smaller pieces, if necessary.
Add the honey to the bowl of shallot and lemon juice. Slowly whisk in about 2 tablespoons of olive oil until well combined. Season with salt and pepper to taste.
In a large bowl, combine the lettuce, endive, roasted carrots, parsley, tarragon, figs and half of both of the ricotta salata and candied almonds (reserve the rest for garnish). Add some of the dressing (you may have extra dressing) and toss to coat; then season with salt and pepper to taste. To plate your dish, divide the salad between 2 plates. Garnish with the remaining ricotta salata and candied almonds. Enjoy!