Ingredients
⅔ cup almonds
3 tbsp sugar, boiling
8 cups spring greens, chopped
1 tsp salt
1 tsp pepper
1 cup baby cucumber, cold
1 cup blueberries
¼ cup Parmesan cheese, finely grated
¼ cup balsamic vinegar
1 clove garlic, minced
2 tbsp heavy cream
2 tsp dijon mustard
2 tsp honey
salt and pepper, to taste
½ cup olive oil, extra virgin
2 tbsp chives
Preparation
In a non-stick skillet, place the almonds and cook over medium heat.
Add the sugar, stir thoroughly, and cook until the sugar melts, covering the almonds.
Transfer to a bowl to cool and break into pieces when clumped.
In a separate bowl, toss the greens with salt and pepper.
Add the blueberries, cucumber, green onions, Parmesan, and almonds
Whisk together vinegar, garlic, cream, and mustard together with honey and some salt and pepper.
Add the olive oil and chive. Stir until well-blended.
