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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 6 |
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The slug in this recipe refers to the texture of the mandarin oranges. This is from the Firehouse Food: Cooking with San Francisco's Firefighters cookbook. They suggest only to use Girard's Champagne Dressing- but I'll leave that up to you. Ingredients:
2 teaspoons butter |
1/3 cup slivered almonds |
2 tablespoons brown sugar |
2 heads butter lettuce, washed and torn into bite-sized pieces |
1/2 small red onion, thinly sliced |
4 ounces blue cheese, crumbled |
2 (11 ounce) cans mandarin oranges, drained |
champagne dressing |
Directions:
1. To caramelize the almonds: Melt the butter in a small skillet over medium heat. Add the almonds and saute until golden, about 2 minutes.
2. Add the brown sugar and stir to combine. Spread the almonds on a baking sheet, separating them. Set aside to cool. When completely cooled, the almonds will have a hard, candied coating.
3. To assemble the salad: In a large bowl, toss the lettuce with the red onion, blue cheese, mandarin oranges, and dressing to taste.
4. Sprinkle the almonds over the salad and serve immediately.
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