Pear & Spring Onion Salad with a Tarragon Dijon Vinaigrette
1/2 cup sliced almonds, unsalted
1 Tbsp local honey
1 head leaf lettuce, chopped
1 Vidalia spring onion, ends trimmed and diced (both green and white parts)
2 pears, cored & thinly sliced
1/2 cup olive oil
1/2 cup white wine vinegar (I used some of the delicious Chardonnay White Wine Vinegar from Virginia Vinegar Works that's available at Nalls)
1 Tbsp Dijon mustard
1/8 tsp Kosher salt
1/8 tsp ground black pepper
1 tsp dried tarragon
In a skillet over medium heat, toss almond slivers with honey to evenly coat and toast almonds until golden brown. You'll want to keep a close watch and stir fairly often to prevent any almonds from burning. Remove from heat and set aside to cool.
In a large bowl, toss together lettuce, diced spring onion, pear slices and cooled, honey almonds (you'll likely have to break them apart as when they cool they turn into almond candy).
Then in a medium sized bowl, briskly whisk together oil, vinegar and dijon until you have a smooth, creamy dressing. Add in salt, pepper and tarragon and whisk to fully incorporate. Pour as much or as little of the dressing over the salad as desired, toss to coat and serve.
Makes a wonderful side salad with dinner, or add in some grilled chicken, shrimp or salmon to turn this into a complete meal.