Apple spinach salad & crispy almonds:

A perfect salad for the day when you want the meal to taste like you had hours to spend in the kitchen but you had only 20 minutes. It takes 4 to 5 minutes and it makes everyone ask, “What did you do to these almonds?” Spinach tossed with grilled chicken or pulled from a rotisserie chicken; it all comes together with dressing and almonds that are candied like a brittle.

Yield: 6-8 Servings

1/4 cup minced shallot or red onion

3 tablespoons apple cider vinegar

3 tablespoons champagne vinegar

2 tablespoons black sesame seeds, toasted

1/4 teaspoon smoked paprika

Sugar, to taste

1/2 cup olive oil

2 tablespoons butter

3/4 cup sliced almonds (about 3 ounces)

10 ounces baby spinach leaves, washed and dried

2 medium-size red-skinned apples quartered, cored, thinly sliced

2 cups shredded roasted chicken

Combine onion, cider vinegar, champagne vinegar, sesame seeds, and paprika in a small bowl. Gradually whisk in olive oil. Season vinaigrette to taste with salt, pepper, and sugar.

Melt butter in a heavy large skillet over medium heat. Add almonds. Stir until almonds begin to color, about 2 minutes. Sprinkle 1 tablespoon sugar and a pinch of salt over. Stir until sugar melts and begins to turn golden, about 2 minutes longer.

Transfer almonds to plate to cool. Combine spinach, apples, and chicken in a large bowl. Toss with enough dressing to coat. Mix in almonds and serve.

 

Porch swing at the old sage:

Carolina Cider’s Cider

1 oz Bourbon

½ oz fresh lemon juice

1/2 oz fresh orange juice

1/2 oz maple syrup.

 

Combine all ingredients except cider in a cocktail shaker with ice. Shake and strain into a glass over ice. 

 

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