Mixed Greens with Goat Cheese and Candied Almonds

A Taste of Scottsdale: My Mixed Greens Salad with Candied Almonds

One of my favorite things about traveling is discovering new tastes and flavors. Last year, a trip to Arizona with family led me to a delightful culinary experience that I've been trying to recreate ever since. My aunt and uncle took me to a charming restaurant in Scottsdale where I had the most amazing mixed greens salad. It was simple yet exquisite, featuring a combination of fresh, crisp greens, creamy goat cheese, and the most wonderfully crunchy candied almonds. The delicate balance of sweet and savory, the creamy texture of the cheese against the crisp greens – it was a symphony of flavors and textures.

I've always been a bit of a home cook, constantly searching for recipes that bring back cherished memories or allow me to explore new culinary horizons. Naturally, after having this extraordinary salad, I set out on a mission to recreate it at home. The online search yielded many mixed green salad recipes, but none quite captured the magic of that Scottsdale creation. The key, I discovered, was in the candied almonds. Those weren't just your average candied nuts; they had a specific level of crispness and sweetness that complemented the other ingredients perfectly.

What started as a simple desire to recreate a single restaurant dish blossomed into a bit of a culinary adventure. I spent hours experimenting, adjusting ratios, and refining the technique until I finally perfected my version of this incredible salad. Now, whenever I need a reminder of that sunny Arizona afternoon, I make this salad. It's become a go-to for entertaining, a quick and satisfying lunch, or even a delightful addition to a special occasion meal. And honestly, those candied almonds are addictive! I often find myself snacking on them even when the salad isn't on the menu.

Beyond the Recipe: This salad isn't just about the recipe; it's about savoring the memories associated with it. It's about the warmth of family gatherings, the excitement of exploring a new place, and the simple pleasure of discovering a truly delicious meal. Each time I prepare this salad, I'm transported back to that sunny Arizona afternoon, the clinking of glasses, the laughter of family, and the pure joy of savoring each perfect bite. It's a dish that embodies the spirit of travel and the lasting power of culinary experiences.

A Quick Note on the Candied Almonds: I can't stress enough how delicious these candied almonds are on their own. They're the perfect snack – sweet and crunchy, with just the right amount of almond flavor coming through. I often make a larger batch than I need for the salad, just so I can enjoy them as a treat throughout the week. They're also fantastic sprinkled over ice cream or yogurt for a unique and delightful topping.

Serving Suggestions: This salad is incredibly versatile. It's perfect as a light lunch, a side dish for a barbecue, or even a starter for a more formal dinner. Feel free to experiment with different types of greens – spinach, romaine, or even arugula would work beautifully. You can also add other ingredients such as dried cranberries, toasted pecans, or crumbled bacon to customize the salad to your liking. And don't forget the candied almonds – they truly make the dish!

This salad is more than just a recipe; it's a story, a memory, and a taste of Arizona sunshine. I hope you'll enjoy it as much as I do.

Step-by-step

• Place foil on work surface. Stir sugar and 1/4 cup water in heavy medium saucepan over low heat until sugar dissolves, brushing down sides of pan with wet pastry brush.
• Increase heat and boil without stirring until mixture turns deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 9 minutes.
• Mix in almonds. Immediately pour out onto foil, separating almonds with fork. Cool completely (mixture will harden).
• Boil apple cider in heavy large saucepan until reduced to 1/2 cup, about 23 minutes.
• Transfer to medium bowl and chill until cold. Add vinegar, onion, mustard and poppy seeds.
• Gradually whisk in olive oil. Season dressing to taste with salt and pepper.
• Toss greens, cheese and almonds in bowl with enough dressing to coat; serve.