A fresh and crisp fall salad with apple and a crunchy and sweet almond brittle.
8cupsmixed salad greens
2apples,Gala or Honeycrisp are good choices, julienned
1/2cupgoat cheese crumbles
2tablespoonswhite wine vinegar
1tablespoonapple cider vinegar
salt and pepper
1 1/2teaspoonsall-purpose flour
To make almond brittle: Preheat oven to 300 degrees. In a medium bowl, combine corn syrup, honey, butter, flour, salt, and pepper. Add almonds and stir to mix. Spread on a parchment paper lined baking sheet, pressing mixture into a 1/4-inch thick layer. Bake 30 minutes. Let cool and then break into pieces.
For the dressing: In a medium bowl, combine white wine vinegar, apple cider vinegar, and shallot. Let stand for 30 minutes. In a small saucepan, simmer apple cider until reduced by half. Add to vinegar mixture. Whisk in canola oil.
In a large bowl, toss salad greens, apples, and goat cheese. Drizzle with dressing and top with almond brittle.
This recipe originally appeared on spicysouthernkitchen.com