- 1 cup cider vinegar
- 1/2 cup sugar
- 1/4 cup olive oil
- 1 teaspoon ground mustard
- 1-1/2 teaspoons poppy seeds
- 2 tablespoons butter
- 3/4 cup sliced almonds
- 3 tablespoons sugar
- 8 cups torn romaine
- 8 ounces Brie or Camembert, rind removed, cubed
- 1 package (6 ounces) dried cherries
In a jar with a tight-fitting lid, combine the dressing ingredients; shake until sugar is dissolved.
For salad, in a heavy skillet, melt butter over medium heat. Add almonds; cook and stir until nuts are toasted, about 4 minutes. Sprinkle with sugar; cook and stir until sugar is melted, about 3 minutes. Spread on foil to cool; break apart.
In a large salad bowl, combine the romaine, cheese and cherries. Shake dressing; drizzle over salad. Sprinkle with sugared almonds and toss to coat. Yield: 10 servings.
Note: Swiss cheese can be used in place of the Brie or Camembert.
(Recipe courtesy of "Taste of Home New Revised Cookbook")