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Caramelized almonds add a sweet nutty crunch to this spinach and pear salad.
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Caramelized Almonds
1 tablespoon Land O Lakes® Butter
12 cup slivered almonds
3 tablespoons sugar
Salad
34 cup (3 ounces) crumbled blue cheese
1 medium (1 12 cups) pear, cut into bite-sized pieces
1 (5-ounce) package fresh baby spinach leaves or mixed salad greens
Salad Dressing
3 tablespoons extra-virgin olive oil
2 tablespoons honey
2 tablespoons red wine vinegar
1 tablespoon finely chopped shallot
1 teaspoon Dijon mustard
18 teaspoon coarse ground pepper
STEP 1
Melt butter in 10-inch skillet until sizzling; add almonds and 1 tablespoon sugar. Cook over medium heat, stirring constantly, 3-4 minutes or until sugar melts and nuts are golden brown. (Watch closely to prevent burning.) Remove from heat; stir in remaining 2 tablespoons sugar. Quickly spread onto parchment paper; cool completely. Break clusters of nuts into pieces.
STEP 2
Place all salad ingredients into large bowl; toss to combine.
STEP 3
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.
Double the caramelized almond recipe so you have leftovers to sprinkle on ice cream, toss with granola or enjoy as-is for snacking.
Leafy greens, veggies and buttery croutons combine to make any number of refreshing main dish and side salads. Worthy of entertaining, they will also make any weeknight feel like a special occasion.
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