Sunday, December 27, 2009

Mesclun with Berries and Sweet Spiced Almonds

Contributed by: Bridget McFarland

Ingredients
5 cups gourmet salad greens
1 3/4 cups raspberries (about 1 [6-ounce] container)
1/4 cup chopped fresh parsley
3 tablespoons champagne or white wine vinegar
2 teaspoons honey
1/2 teaspoon country-style Dijon mustard
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 tablespoon canola oil
6 tablespoons Sweet Spiced Almonds
Goat cheese balls

Directions
Combine first 3 ingredients in a large bowl.
Combine vinegar and next 4 ingredients (through pepper) in a small bowl.
Gradually add oil, stirring with a whisk. Drizzle vinegar mixture over lettuce mixture; toss gently to coat. Arrange 1 cup salad on each of 6 plates; top each serving with 1 tablespoon Sweet Spiced Almonds.

Sweet Spiced Almonds

Ingredients
1 cup sliced almonds
1/3 cup packed brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1 large egg white, lightly beaten
Cooking spray

Directions
Preheat oven to 325°.
Combine almonds and next 4 ingredients (through cumin) in a small bowl. Stir in egg white. Spread mixture evenly onto a foil-lined baking sheet coated with cooking spray.
Bake at 325° for 10 minutes. Stir mixture; bake an additional 15 minutes or until crisp.
Transfer foil to a wire rack; cool almond mixture. Break almond mixture into small pieces.
Store at room temperature in an airtight container for up to one week.

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