Caramelized almonds add a sweet nutty crunch
to this spinach-pear salad.
Spinach,
Pear & Almond Salad
- Caramelized Almonds
Ingredients:
- 2 tablespoons butter or
margarine
1 cup slivered almonds
6 tablespoons sugar
-
- Salad Ingredients:
- 3/4 cup (3 ounces) crumbled
blue cheese
2 pears (3 cups), cut into bite-sized pieces
1 (6-ounce) package pre-washed baby spinach or mixed lettuce
greens
-
- Dressing Ingredients:
- 1 tablespoon finely chopped
shallot*
3 tablespoons olive oil
2 tablespoons red wine vinegar
2 tablespoons honey
1 teaspoon Dijon-style mustard
1/8 teaspoon coarse ground pepper
- Melt butter in 10-inch
skillet until sizzling; add almonds and 4 tablespoons sugar.
Cook over medium heat, stirring constantly, until sugar melts
and nuts are golden brown (4 to 5 minutes). (Watch closely to
prevent burning.) Remove from heat; stir in remaining 2 tablespoons
sugar.
- Quickly spread onto waxed
paper; cool completely. Break clusters of nuts into pieces.
- Place all salad ingredients
in large bowl; toss to combine.
- Combine all dressing ingredients
in small bowl with wire whisk until well blended.
- Pour dressing over salad;
toss to coat. Sprinkle with almonds. Serve immediately.
Makes 6 servings.
*Substitute 1 tablespoon
finely chopped green onion.
Tip: Instead of caramelizing
the almonds, try toasting them. To toast almonds, place onto
ungreased baking sheet. Bake in 325°F (160°C) oven, stirring
halfway through, for 8 to 10 minutes or until lightly browned.
