Ingredients
1/2 cup sliced almonds1/3 cup canola oil3 tablespoons honey, dividedDash ground cinnamon3 tablespoons lemon juice1/2 teaspoon grated lemon zest1 teaspoon Dijon mustard1/4 teaspoon salt1 package (10 ounces) mixed salad greens1 pint fresh strawberries, sliced1 medium grapefruit or orange, peeled and sectioned
Preparation
In a small skillet over medium heat, cook almonds in 2 teaspoons oil until lightly browned, stirring constantly. Add 1 tablespoon honey and cinnamon; cook and stir for 1-2 minutes longer or until almonds are glazed and golden brown. Spoon almonds onto a greased foil-lined baking sheet, separating almonds into a single layer as much as possible. Set aside to cool.
In a food processor, combine the lemon juice, zest, mustard, salt and remaining honey. Cover and pulse until well blended. While processing, gradually add remaining oil in a steady stream. Process until thickened.
In a large serving bowl, combine mixed greens, strawberries and citrus sections. Just before serving, drizzle with dressing; toss to coat. Sprinkle with glazed almonds.
