Baby Lettuces And Cayenne Roasted Peanuts With Creole Hon Recipe

• 1 c. Dry roasted peanuts Cayenne
• 1/4 c. Creole mustard
• 2 Tbsp. Honey
• 1/4 c. Apple cider vinegar Salt Freshly grnd black pepper
• 1 c. Vegetable oil
• 8 c. Assorted baby greens, cleaned and patted dry
• 1 x Recipe White Cheddar Crackers

1. Preheat the fryer.
2. Fry the peanuts till golden brown, about 1 minute.
3. Drain and season with salt and cayenne.
4. Set aside.
5. In a mixing bowl, combine the mustard, honey and vinegar.
6. Season with salt and pepper.
7. Mix well.
8. Slowly drizzle in the oil and whisk till the vinaigrette emulsifies.
9. Toss the greens with the dressing.
10. Season with salt and pepper.
11. Mound the greens in the center of each plate.
12. Garnish each salad with the peanuts and crackers.
13. Yield: 6 to 8 salads

peanuts cayenne, creole mustard, honey, apple cider vinegar salt, vegetable oil, baby greens, recipe white cheddar crackers

Taken from cookeatshare.com/recipes/baby-lettuces-and-cayenne-roasted-peanuts-with-creole-hon-72938 (may not work)