For the almonds, preheat oven to 350˚F.

Place honey, butter, olive oil and almonds in a medium size oven-safe pan. Stir to combine and spread to an even layer.

Bake for 8 minutes or until light golden brown, stirring after the first five minutes.

Turn almonds out onto a sheet of parchment paper and spread out with a spatula. Cool completely, then store in a airtight container.

For the dressing, combine lemon juice garlic and salt in a small bowl. Let sit for about 5 minutes. The lemon juice will soften and mellow the garlic, so be sure to let it sit for this short period.

Add the honey and stir well. Add the olive oil in a slow drizzle, stirring continuously with a small whisk or fork. Taste and if it's too tart add a bit more honey and olive oil. If it's too bland, add a bit more lemon juice. Add freshly ground black pepper, to taste.

For the salad, place arugula in a salad bowl. Add 2 tablespoons of the dressing and toss to coat the leaves.

Scatter the blueberries, goat cheese and almonds over the top. Serve immediately. Pass the extra dressing at the table