Yield: 4 servings. 1 oz. sliced almonds 8 oz. French Camembert 1 oz. dried Michigan pears, julienned 2 tsp. finely chopped parsley 8 oz. clean mache 2 tsp. balsamic vinegar 4 tsp. olive oil to taste, salt to taste, freshly ground black pepper 20 1/4" baguette croutons To caramelize almonds: Make a simple syrup of equal parts water and sugar. Allow syrup to cool. Gently mix a 3-lb. can of sliced, blanched almonds with 4 oz. of simple syrup so almonds are fully covered. Spread almondsout on ...
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