GREENS AND APPLE SALAD WITH CRISPY ALMONDS
Serves 6-8
This is a fresh, crisp, yummy salad.
3 Tbsp dried shallots
3 Tbsp apple cider vinegar
3 Tbsp white wine vinegar
3 Tbsp white balsamic vinegar
½ tsp paprika
½ tsp Paul Prudhome chicken magic seasoning
2 Tbsp sugar
½ cup light olive oil
2 Tbsp butter
3/4 cup *blanched slivered almonds (about 3 ounces)
1 Tbsp sugar
1 10 oz bag ready to use spinach leaves or baby greens
1 medium size apples, quartered, cored and cut into tiny pieces
crumbles of gorgonzola cheese (to taste)
Combine first 7 ingredients. Gradually whisk in olive oil.
Melt butter in heavy large skillet over medium heat. Add almonds
and sugar. Stir until almonds begin to color about two minutes.
Cool on wax paper. Combine greens, gorgonzola, apples and
nuts in salad bowl. Toss with enough dressing to coat.
* To blanch almonds, drop whole almonds with skins into boiling
water for 1 minute or less (skins will start to wrinkle).
You don't want them in the water to long or almonds will be
soggy. Remove immediately and dry. Peels should come off easily.
If skins don't come off some, drop those back into boiling
water for 30 seconds more. Slice with a sharp knife or in
food processor on thickest slicer blade. It is easier to purchase
slivered almonds.
NOTE: I usually double the almond part as Jim eats half of
them before the salad gets made! Enjoy
