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I wanted to include a version of charoset in my book, but I decided to take it a step further, so I created this charoset-inspired salad, with all of the flavors you expect to find: cinnamon, wine, nuts, apples, and more. During our photoshoot preparation, the kitchen support staff all raved about this salad and kept wanting to remake it just so they could enjoy it again and again.
1 cup blanched, sliced almonds
1/2 cup sugar
1/2 teaspoon cinnamon
1/2 cup Kedem Cream Malaga or other cream Malaga or sweet Kiddush wine
1/2 cup Tuscanini Balsamic Vinegar
3/4 cup oil
2 tablespoons sugar
1 teaspoon salt
1/4 teaspoon cinnamon
pinch of cayenne pepper
5–6 ounces baby spinach OR choice of lettuce
3 granny smith apples, diced
8 dried dates, pitted and diced
Line a baking sheet with parchment paper; set aside.
Heat a frying pan over medium heat. Add almonds, sugar, and cinnamon; cook for about five minutes, stirring frequently, until the sugar is dissolved — do not overcook or sugar will burn.
Spread the nuts in a single layer on prepared baking pan; set aside to cool.
Combine all dressing ingredients in a container; cover tightly and shake to combine.
Add spinach, apples, dates and candied almonds to a large bowl. Just before serving, drizzle with desired amount of dressing (you will have extra); toss to combine.
Reproduced from Perfect for Pesach by Naomi Nachman, with permission from the copyright holders ArtScroll/Mesorah Publications, LTD. Photography by Miriam Pascal.
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