The candied almonds in this salad are great on their own, or sprinkled on ice cream.
1 tablespoon Dijon-style mustard
1/2 teaspoons finely minced garlic
2 tablespoons freshly squeezed lemon juice (from about 1/2 lemon)
1 teaspoon white wine vinegar
1 teaspoon sugar
1/2 cup extra-virgin olive oil
1 (5-ounce) bag baby spinach
Candied almonds (recipe below)
1/2 cup dried cranberries or favorite fresh berries
4 ounces fresh goat cheese, crumbled
How to Make It
Place mustard and garlic in a medium bowl. Gradually whisk in lemon juice, vinegar and sugar, making a smooth mixture. Gradually whisk in olive oil. Place spinach, candied almonds, cranberries or berries and goat cheese in a large bowl. Toss lightly with dressing and serve immediately.
Candied Almonds: 1/2 cup sugar 2 tablespoons water 1 drop fresh lemon juice 3/4 cup roughly chopped or slivered almonds, roasted Preheat oven to 250°F. Place a sheet of well-oiled foil on countertop. Place sugar in a very clean medium saucepan and cover with water and lemon juice. Place almonds on a baking sheet and place in oven to warm them. Bring sugar and water to a boil, and boil until sugar turns deep golden brown, swirling occasionally to ensure even color. Stir in warm almonds, and immediately spread coated almonds onto prepared foil. (Take care not to touch them - caramelized sugar is extremely hot). Cool completely, then chop roughly or break into small pieces. Store airtight up to 4 days.
To roast whole, slivered, chopped or sliced almonds: Spread in an ungreased baking pan. Place in a 350°F oven and bake 7-10 minutes or until golden brown and fragrant; stir once or twice to ensure even browning. Note that almonds will continue to roast slightly after removing from oven.
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