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1
Put a small saucepan, filled halfway with water, over medium heat and bring to a simmer.
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2
Stir in the sugar and a pinch of salt.
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3
Add the onions and poach until fork tender.
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4
Remove the onions from the water to a small bowl and cool.
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5
Halve the onions and set aside.
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6
Meanwhile, make the vinaigrette: Chop the garlic and shallot in a food processor or blender.
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7
Add the thyme and rosemary leaves and pulse to combine.
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8
Add the vinegar, lemon zest and juice, and a pinch of salt and pepper.
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9
With the motor running, slowly pour in the olive oil until the mixture is emulsified.
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10
Pour the mixture into a bowl and stir in the chives.
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11
Season with salt and pepper, to taste, and set aside.
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12
Heat a small saute pan over medium-low heat.
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13
Add the sliced almonds and toast for 3 to 4 minutes.
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14
Stir them so they don't burn!
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15
Remove from the heat and let cool.
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16
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.
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17
Add more dressing, to taste, and season with salt and pepper, if needed.
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18
Serve the salad on chilled plates and garnish the top with cheese
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19
Food Network Kitchens have not tested this recipe and therefore, we cannot make representation as to the results.
