Spinach, Pear and Almond Salad

Makes 6 servings
Prep Time: 15 min.
Cooking Time: 4 to 5 min.

Ingredients:
Caramelized Almonds1 Tablespoon butter
1/2 cup slivered almonds
3 Tablespoons sugar
Salad3/4 cup (3 ounces) crumbled blue cheese
2 pears (3 cups), cut into bite-sized pieces
1 package (6-ounce) pre-washed baby spinach or mixed lettuce greens
Salad Dressing1 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

Salad Recipe Directions:
1) In 10-inch skillet, melt butter until sizzling; add almonds and 1 tablespoon sugar.
2) Cook over medium heat, stirring constantly, until sugar melts and nuts are golden brown for 4 to 5 minutes. (Watch closely to prevent burning.)
3) Remove from heat; stir in remaining 2 tablespoons sugar.
4) Quickly spread onto waxed paper; cool completely. Break clusters of nuts into pieces.
5) Place all salad ingredients in large bowl; toss to combine.
6) Combine all salad dressing ingredients in small bowl with wire whisk until well blended.
7) Pour dressing over salad and toss to coat. Sprinkle with almonds. Serve immediately.
*Substitute 1 tablespoon finely chopped green onion.

Alan’s Kitchen Tip: Instead of caramelizing the almonds, try toasting them. To toast almonds, place onto ungreased baking sheet. Bake in 325-degree F. oven, stirring halfway through, for 8 to 10 minutes or until lightly browned.