Ingredients
The following ingredients have 5 Servings
- ⅔ cup sliced almonds
- 3 tablespoons sugar
- 8 cups spring greens, baby spinach or your greens of choice
- salt and pepper
- 4 baby seedless cucumbers, (thinly sliced)
- 4 green onions, (thinly sliced)
- 1 cup blueberries
- ¼ cup finely grated parmesan cheese
- ¼ cup balsamic vinegar
- 1 garlic clove, (minced)
- 2 tablespoons heavy cream
- 2 teaspoons dijon mustard
- 2 teaspoons honey
- pinch of salt and pepper
- ½ cup extra virgin olive oil
- 2 tablespoons fresh chives
Instruction
- Place the almonds in a nonstick skillet over medium heat. Stir in the sugar and cook, stirring often, until the sugar melts and is caramely, coating all of the almonds - about 6 to 8 minutes. Don’t take your eyes off of this as they can burn quickly! Transfer the almonds to a piece of parchment paper to let them cool. Break them into pieces if they are clumped.
- In a large bowl, toss the greens with a generous pinch of salt and pepper. Sprinkle on the blueberries, cucumbers, green onions and parmesan cheese. Add the almonds on top. Serve immediately with the balsamic dressing!
