Caramelized almonds add a sweet nutty crunch to this spinach-pear salad.
| 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 |
| 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
1 tablespoon
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 salad dressing ingredients in small bowl with wire whisk until well blended. Pour dressing over salad; toss to coat. Sprinkle with almonds. Serve immediately.
*Substitute 1 tablespoon finely chopped green onion.
Recipe Tip
Instead of caramelizing the almonds, try toasting them. To toast almonds, place onto ungreased baking sheet. Bake in 325°F. oven, stirring halfway through, for 8 to 10 minutes or until lightly browned.
