Ingredients
For the Salad
- ⅔ cup sliced almonds
- 3 tablespoons sugar
- 8 cups spring greens, baby spinach, or your choice of greens
- Salt and pepper, to taste
- 4 baby seedless cucumbers, thinly sliced
- 4 green onions, thinly sliced
- 1 cup blueberries
- ¼ cup finely grated parmesan cheese
For the Creamy Balsamic Vinaigrette
- ¼ cup balsamic vinegar
- 1 garlic clove, minced
- 2 tablespoons heavy cream
- 2 teaspoons Dijon mustard
- 2 teaspoons honey
- Pinch of salt and pepper
- ½ cup extra virgin olive oil
- 2 tablespoons fresh chives, chopped
Instructions
- Caramelize the Almonds: Place the sliced almonds in a nonstick skillet over medium heat. Stir in the sugar and cook, stirring frequently, until the sugar melts and coats the almonds with a caramelized glaze, about 6 to 8 minutes. Watch carefully to prevent burning. Transfer the coated almonds onto parchment paper and allow them to cool. Break apart any clumps once cooled.
- Prepare the Salad Base: In a large mixing bowl, toss the spring greens with a generous pinch of salt and pepper to taste. Add the blueberries, thinly sliced cucumbers, green onions, and parmesan cheese on top. Sprinkle the caramelized almonds over the salad.
- Make the Creamy Balsamic Vinaigrette: In a small bowl, whisk together balsamic vinegar, minced garlic, heavy cream, Dijon mustard, honey, and a pinch of salt and pepper. While whisking continuously, slowly drizzle in the extra virgin olive oil to emulsify the dressing. Stir in the fresh chopped chives.
- Toss and Serve: Drizzle the creamy balsamic vinaigrette over the salad just before serving. Toss gently to combine all flavors and textures. Serve immediately for the freshest taste.
Notes
- Keep a close eye when caramelizing almonds to avoid burning.
- The dressing can be refrigerated for up to 3 days; whisk or shake well before use.
- Feel free to substitute baby spinach or any mixed greens of your choice for the spring greens.
- For a nut-free version, omit the almonds or substitute with toasted pumpkin seeds.
- This salad is best served fresh as the cucumbers and greens wilt over time.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
