Saturday, 15 December 2012

Candied Almond and Chevre Feta Salad with Raspberry Vinaigrette

For the salad:
  • 1 bag of baby spinach
  • 1/2 a small red onion
  • Chevre (goat's milk) feta
  • A large handful of cherry tomatoes halved
  • Almond slices
  • Maple syrup
  • 1 ripe avocado
1. Candy the almonds by simmering them in a saucepan with maple syrup. Once they are lightly brown, put them aside and let them cool
2. Wash the spinach well and spin dry it
3. Remove the avocado skin and cut it
4. Cut the red onion into thin slices
5. Crumble the feta and add the ingredients, including your cherry tomatoes, together (beautifully... lyke... obvi)

Served best with my Raspberry Vinaigrette

Oh, yeah, and I am really feeling this right about now:

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