For Candied Almonds:
½ cup slivered almonds
1 ½ teaspoon sugar
Pinch salt and cayenne
1 Tablespoon Corn Syrup
Toss all ingredients together until almonds are well coated,
put onto a parchment lined baking sheet and back for 12 minutes at 325 or until
almonds are golden and syrup is bubbling. Let cool completely on sheet and then
break into pieces. Can be made one day ahead and stored in an airtight
container.
For Dressing:
¼ cup canola oil
2 Tablespoons raspberry or red wine vinegar
1 Tablespoon toasted sesame seeds
2 Tablespoons sugar
Pinch sale and pepper
Combine salad dressing ingredients and mix well. Can be made
a day ahead but leave the sesame seeds out until you are assembling salad.
Poppy seeds can be added in place of /as well as sesame seeds.
For Salad:
Candied almonds
12 cups baby spinach (or 1 10 oz package of spinach, torn
into pieces)
1 pint raspberries
Goat cheese, optional
Combine and serve.
