1/8 cup slivered almonds
1/4 tablespoon corn syrup
3/8 teaspoon granulated sugar
1/4 pinch salt
1/4 pinch cayenne pepper
3 cups Baby Spinach
1/4 pint strawberry, sliced
1 tablespoon vegetable oil
1/2 tablespoon granulated sugar
1/2 tablespoon raspberry vinegar
salt & pepper
1. In a small bowl, toss together almonds, corn syrup, sugar, salt and cayenne pepper until coated. Spread in a single layer on a parchment-lined baking sheet. Bake in 325 oven, stirring occasionally to break up clumps, for about 12 minutes. Let cool completely on pan on rack. Break into pieces.
2. For the dressing, whisk together oil, sugar, vinegar, salt and pepper in a small bowl.
3. In a large bowl, toss spinach with dressing. Sprinkle with candied almonds and strawberries.
My bowl is for sale at the Potters Place gallery located at 127B Old West Street in Walpole, Ma. The gallery is by appointment only by calling 508-668-0363. It is part of a collection called “Prelude” which includes a plate, vase and matching mugs.