8 ounces small yellow heirloom tomatoes cut into wedges
1/4 cup smoked almonds, chopped
10 pickled sport peppers, sliced (optional)
How to Make It
Reserve 2 tablespoons Honey-Cider Vinegar Dressing in a small bowl. Combine baby arugula and remaining dressing in a large bowl; toss to coat, and arrange on a large platter. Top with tomato wedges, almonds, and, if desired, sliced peppers.