Cranberry Almond Salad

Prep time: 10 mins

Cook time: 5 mins

Total time: 15 mins

Servings: 4

1 cup almonds

1/4 cup + 2 Tablespoons white granulated sugar

16 ounces fresh baby spinach

1 cup dried cranberries

2 large pears (I like Bartlett)

2-3 teaspoons fresh lemon juice

1/2 cup Goat or feta cheese

For the dressing:

2 Tablespoons Pompeian Rose Balsamic Vinegar

1 teaspoon dried minced onion

1/2 Tablespoon poppyseeds

1/8 teaspoon paprika

2 – 3 Tablespoons white sugar

1 teaspoon lemon zest

In a large skillet, add the sliced almonds and white sugar. Place the heat to medium-high and stir near constantly. The sugar will begin to melt and become a sticky liquid and then stick to the almonds. This takes about 3 – 4 minutes. Watch carefully and stir near constantly to avoid burning the nuts.
Dump the candied almonds onto a sheet of parchment paper and let harden. Break apart.
Fill a large bowl with the spinach. Add the dried cranberries and candied (completely cooled) almonds.
Thinly slice the pears and then toss with 2 – 3 teaspoons of fresh lemon juice. Add to the salad.
Add the goat or feta cheese.
For the dressing: combine all of the ingredients into a small mason jar and shake until completely combined. Pour over the salad and enjoy immediately.

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