Strawberry Salad with Creamy Mascarpone Dressing and Candied Almonds

1 cup slivered almonds

1/4 cup plus 1/2 teaspoon sugar, divided

1 shallot, minced

3 tablespoons pear vinegar

2 tablespoons mascarpone cheese

6 tablespoons almond oil

1/2 teaspoon salt

1/2 teaspoon cinnamon

6 cups of mixed greens

18 strawberries, slices

1/4 cup thinly sliced red onion

In a heavy frying pan over medium heat, stir almonds and 1/4 cup sugar until all of the sugar has melted and coated the almonds. Remove from heat and allow to cool.

In a food processor or blender add shallot, vinegar and mascarpone cheese and blend. While blender is on slowly pour in almond oil. Add 1/2 teaspoon sugar, cinnamon and salt and mix until well blended.

Divide greens into six salad bowls; add 3 sliced strawberries to each bowl; srinkle with red onions. Drizzle creamy mascarpone dressing over greens and top with candied almonds.

Serves six.

Michelle Miller, Secondhand Gourmet