SALADS - ORANGE ALMOND SALAD

DRESSING

4 tablespoons apple cider vinegar

½ cup vegetable oil

2 tablespoons honey

½ teaspoon Dijon mustard

SALAD

1 ½ tablespoons butter

1 cup slivered almonds, toasted

3 to 4 large heads romaine, washed, dried, and torn into bite-size pieces

2 to 3 ripe oranges, peeled, seeded, sliced into 1/4 –inch wedges

Whisk together the first four ingredients and set aside.

Melt the butter in a medium sauté pan over medium heat.  When bubbly, add the almonds and sauté until they just begin to brown.  Remove them from the pan and place them on paper toweling to drain.

In a large salad bowl, place the lettuce pieces and orange wedges.  Add the honey-mustard dressing and toss with your hands until the lettuce is lightly coated.  Just before serving, toss the almonds into the salad. 

Serve immediately.

MY NOTE: (1) rice vinegar is also very nice in this dressing, add the vinegar slowly to taste (2) I use less butter to saute the almond slices (3) the salad makes a lot so reduce accordingly.

From Trade Secrets From A Three-Star Chef by Anne Matthews and Nancy Hooper.