Charoset Salad

• 1 cup blanched sliced almonds
• 1/2 cup sugar
• 1/2 teaspoon cinnamon
• 5 -6 ounces Baby Spinach or 5 -6 ounces choice lettuce
• 3 Granny Smith apples, with peel, diced
• 8 dried dates, pitted and diced
• 1/2 cup cream, malaga or 1/2 cup sweet red wine
• 1/2 cup balsamic vinegar
• 3/4 cup oil
• 2 tablespoons sugar
• 1 teaspoon salt
• 1/4 teaspoon cinnamon
• 1 pinch cayenne pepper

1. Candied Almonds:
2. 1. Line a baking sheet with parchment paper; set aside.
3. 2. Heat a frying pan over medium heat. Add almonds, sugar, and cinnamon; cook for approximately five minutes, stirring frequently, until the sugar is dissolved - do not overcook or sugar will burn.
4. 3. Spread the nuts in a single layer on prepared baking pan; set aside to cool.
5. 4. Nuts can be stored in an airtight container at room temperature for about a week.
6. Dressing:
7. 1. Combine all dressing ingredients in a container; cover tightly and shake to combine.
8. 2. Dressing can be prepared ahead and stored in the fridge for about a week.
9. Salad:
10. 1. Add spinach, apples, dates, and candied almonds to a large bowl.
11. 2. Just before serving, drizzle with desired amount of dressing (you will have extra); toss to combine.

almonds, sugar, cinnamon, choice lettuce, apples, dates, cream, balsamic vinegar, oil, sugar, salt, cinnamon, cayenne pepper

Taken from www.food.com/recipe/charoset-salad-535513 (may not work)