Mixed Greens with Goat Cheese and Candied Almonds
- Preparing Time: -
- Total Time: -
- Served Person: Makes 8 servings
- 1/4 cup water
- 1 tablespoon poppy seeds
- 1 cup sugar
- 1/4 cup apple cider vinegar
- 1 cup olive oil
- 2 tablespoons dijon mustard
- 2 tablespoons grated onion
- 4 cups apple cider
- 1 1/2 cups slivered almonds, toasted
- 2 5-ounce bags mixed salad greens
- 12 ounces soft fresh goat cheese, crumbled
- Carbohydrate 45 g(15%)
- Cholesterol 20 mg(7%)
- Fat 47 g(72%)
- Fiber 4 g(15%)
- Protein 13 g(26%)
- Saturated Fat 11 g(54%)
- Sodium 254 mg(11%)
- Calories 638
PreparationFor almonds: Place foil on work surface. Stir sugar and 1/4 cup water in heavy medium saucepan over low heat until sugar dissolves, brushing down sides of pan with wet pastry brush. Increase heat and boil without stirring until mixture turns deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 9 minutes. Mix in almonds. Immediately pour out onto foil, separating almonds with fork. Cool completely (mixture will harden). For salad: Boil apple cider in heavy large saucepan until reduced to 1/2 cup, about 23 minutes. Transfer to medium bowl and chill until cold. Add vinegar, onion, mustard and poppy seeds. Gradually whisk in olive oil. Season dressing to taste with salt and pepper. Toss greens, cheese and almonds in bowl with enough dressing to coat; serve.
