Spinach, Pear & Almond Salad

Caramelized almonds add a sweet nutty crunch to this spinach-pear salad tossed in a honeyed shallot dressing.

Recipe Ingredients:

Caramelized Almonds:
2 tablespoons butter or margarine
1 cup slivered almonds
6 tablespoons granulated sugar

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

Dressing:
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

Cooking Directions:

1. 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.
2. Quickly spread onto waxed paper; cool completely. Break clusters of nuts into pieces.
3. Place all salad ingredients in large bowl; toss to combine.
4. Combine all dressing ingredients in small bowl with wire whisk until well blended.
5. Pour dressing over salad; toss to coat. Sprinkle with almonds. Serve immediately.

Makes 6 servings.

*Or, 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.