Arugula and Fennel Salad with Lemon-Herb Vinaigrette

Ingredients

• 0.3 cup almonds sliced
• 1.5 cups arugula 
• 2 servings pepper black freshly ground
• 0.5 cup champagne vinegar 
• 3  cipollini onions peeled
• 2 small bulbs fennel sliced
• 1 bunch chives fresh chopped
• 1 sprig rosemary fresh
• 5 sprigs thyme leaves fresh
• 2 cloves garlic 
• 8  grape tomatoes halved
• 0.5 cup jack cheese grated for garnish
• 2  juice of lemon juiced
• 1.3 cups olive oil 
• 2 servings salt 
• 1  shallots diced finely
• 1 teaspoon sugar 

Equipment

• food processor
• bowl
• frying pan
• sauce pan
• blender

Directions

1. Put a small saucepan, filled halfway with water, over medium heat and bring to a simmer. Stir in the sugar and a pinch of salt.
2. Add the onions and poach until fork tender.
3. Remove the onions from the water to a small bowl and cool. Halve the onions and set aside.
4. Meanwhile, make the vinaigrette: Chop the garlic and shallot in a food processor or blender.
5. Add the thyme and rosemary leaves and pulse to combine.
6. Add the vinegar, lemon zest and juice, and a pinch of salt and pepper. With the motor running, slowly pour in the olive oil until the mixture is emulsified.
7. Pour the mixture into a bowl and stir in the chives. Season with salt and pepper, to taste, and set aside.
8. Heat a small saute pan over medium-low heat.
9. Add the sliced almonds and toast for 3 to 4 minutes. Stir them so they don't burn!
10. Remove from the heat and let cool.
11. To assemble the salad, put the arugula in a large bowl, add the toasted almonds, grape tomatoes, fennel, cipollini onions, and a few spoonfuls of dressing.
12. Add more dressing, to taste, and season with salt and pepper, if needed.
13. Serve the salad on chilled plates and garnish the top with cheese