In a large bowl, combine one-third cup vinaigrette and the
mixed greens,Apple slices, 1/2 cup of the candied almonds, 3
oz of goat cheese (added in small dollops), the red onion,
Apple chips and chicken.
Gently toss together adding more dressing and season to
taste.
Divide the salad among four plates. Garnish each serving with
the remaining almonds and goat cheese.
Champagne vinaigrette
In the bowl of a blender, beat together the shallots, mustard,
sugar, garlic and salt and pepper.
Slowly blend in the oil to form a creamy vinaigrette.
This makes a generous cup of vinaigrette, which will keep,
covered and refrigerated, about a week.
Spiced Candied Almonds
Heat oven to 300°
In a large mixing bowl, whisk the egg white till frothy, then
whisk in the brown sugar until the sugar is moist. Add the
almonds, tossing to evenly coat.
Spread the almonds into a single, evenly spaced layer on a
parchment lined baking sheet. Toast until golden brown 15-20
minutes
While the almonds are toasting, in a small bowl combine the
sugar, cinnamon and cayenne.
When the almonds are done, immediately sprinkle over the
spice mixture, using a spatula to toss the hot almonds with the
spices until evenly coated. Set aside to cool. Almonds will
keep, sealed in container for up to two weeks
