Mixed Greens with Goat Cheese and Candied Almonds

My Unexpected Culinary Adventure in Scottsdale: A Salad That Changed Everything

The desert air hung heavy with the scent of mesquite and promise. Arizona in December was a world away from my usual Washington D.C. routine, a vibrant splash of color against the muted tones of winter. My aunt and uncle, ever the gracious hosts, whisked me away to a charming restaurant nestled in the heart of Scottsdale, a place they assured me would be a culinary delight. I wasn't prepared for just how delightful it would be.

The menu was extensive, promising a symphony of flavors I hadn’t anticipated finding in the desert Southwest. But then, I saw it: a simple salad, described in understated terms. Mixed greens, goat cheese, and candied almonds. It sounded unassuming, almost too plain. But something about the description resonated, a promise of unexpected harmony. And when it arrived, it was nothing short of transformative.

The salad was a masterpiece of simple elegance. The crisp mixed greens, peppery and vibrant, formed the perfect canvas for the creamy tang of the goat cheese. But the star of the show, without a doubt, were the candied almonds. They weren't merely sweet; they were a symphony of textures and flavors. The crunchy exterior gave way to a soft, almost caramel-like interior, a delightful contrast to the cool greens and tangy cheese. I was completely captivated. It was a salad experience unlike any I had ever encountered.

Back home in D.C., the memory of that perfect salad haunted me. I searched online for a similar recipe, but nothing quite captured the magic. So, I decided to embark on my own culinary quest. After countless trials and adjustments, I finally perfected a recipe that echoes the flavors and textures of that unforgettable Scottsdale salad. And let me tell you, it's just as delightful to make as it is to eat.

The process of making the candied almonds is a rewarding one, a small act of alchemy transforming humble almonds into sweet, crunchy treasures. The subtle sweetness of the almonds complements the peppery greens and the tangy goat cheese perfectly, creating a flavor profile that's both simple and sophisticated. It's a salad that’s as perfect for a casual weeknight dinner as it is for a special occasion. The candied almonds, by the way, are incredibly addictive, making them perfect for snacking (or for sneaking a handful or two while you make the salad!).

This isn't just a salad; it's an experience. It's a journey back to a sunny Arizona afternoon, a reminder of the unexpected delights that await us when we venture outside our comfort zones. It's a testament to the power of simple ingredients combined with a dash of creativity and a whole lot of love. And, perhaps most importantly, it's a delicious, satisfying meal that will leave you wanting more. So go ahead, give this recipe a try. Let the flavors transport you, even if just for a little while, to a sunny desert oasis.

Beyond the immediate satisfaction of a truly delicious meal, this salad represents something more profound to me. It’s a reminder that sometimes, the most unexpected and unforgettable experiences come from the simplest of places. The journey from that small restaurant in Scottsdale to my kitchen, recreating that unforgettable salad, has been a testament to the power of culinary inspiration, and the joy of sharing delicious food with those we love.

This recipe isn't just about a salad; it’s a story of travel, of family, and of the enduring power of a truly memorable meal. It’s a reminder that even the simplest of dishes can hold a world of memories, emotions, and flavor. It’s a testament to the unexpected joys that can be found in the most unlikely of places, and a recipe that I hope you’ll enjoy 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.