1 cups slivered almonds (I will usually double this)
1/3 – 1/2 cup sugar… 1/3 is plenty
Dash of cayenne pepper (I like more than a dash)
One and half bag of lettuce, use your favorite kind. I buy fresh romaine and mix in fresh spinach
A few stalks of celery, chopped
One small bag of dried cherries, you can use any dried fruit of your choice
2 cups apple cider, use only fresh pressed
2 tbsp. Apple cider vinegar
1 tbsp grated onion
1 tbsp Dijon mustard
1/3 cup good quality extra virgin olive oil
4 oz plain goat cheese, you can use the crumbles, fresh log type is a little better not a dry as the crumbles.
FOR THE ALMONDS
Brown almonds over medium/high heat in a frying pan, stir constantly, they burn quickly.
Once browned, add sugar and as much cayenne pepper as you like, stir until sugar is dissolved.
If you decided to double use 1/2 cup of sugar. You will only need one cup for recipe, save the remaining for snacking.
Once all sugar is dissolved and all nuts are coated turn out onto foil to cool. You will need to break them apart.
Boil apple cider in a sauce pan until reduced to 1/4 cup. It takes a while, watch it once it is close, do not let it burn let it cool a bit. You can do this early and transfer to a container and chill it. You can do this the day before.
Add remaining ingredients, mix well. Add salt and pepper to taste.
RIGHT BEFORE SERVING
Put lettuce in a large serving bowl. Put in 1/2 the 1 cup of candied nuts, chopped celery, and dried cherries, and 1/2 goat cheese that has been chopped into small junks with a small teaspoon.
Add dressing and mix well, easy to over dress, you may not need all the dressing depending on lettuce.
Top with remaining nuts and goat cheese, a bit the celery and cherries.