Charoset Salad - cooking recipe

Ingredients

1 cup blanched sliced almonds
1/2 cup sugar
1/2 teaspoon cinnamon
5 -6 ounces Baby Spinach or 5 -6 ounces choice lettuce
3 Granny Smith apples, with peel, diced
8 dried dates, pitted and diced
1/2 cup cream, malaga or 1/2 cup sweet red wine
1/2 cup balsamic vinegar
3/4 cup oil
2 tablespoons sugar
1 teaspoon salt
1/4 teaspoon cinnamon
1 pinch cayenne pepper

Preparation

Candied Almonds:
1. Line a baking sheet with parchment paper; set aside.
2. Heat a frying pan over medium heat. Add almonds, sugar, and cinnamon; cook for approximately five minutes, stirring frequently, until the sugar is dissolved - do not overcook or sugar will burn.
3. Spread the nuts in a single layer on prepared baking pan; set aside to cool.
4. Nuts can be stored in an airtight container at room temperature for about a week.
Dressing:
1. Combine all dressing ingredients in a container; cover tightly and shake to combine.
2. Dressing can be prepared ahead and stored in the fridge for about a week.
Salad:
1. Add spinach, apples, dates, and candied almonds to a large bowl.
2. Just before serving, drizzle with desired amount of dressing (you will have extra); toss to combine.