Maurice’s Salad Recipe

Toast and Candy Almonds

Line a baking sheet with parchment paper and set aside. In a medium skillet over medium heat, add the almonds and toast, stirring frequently, 3–4 minutes until fragrant and lightly browned.

Reduce heat to medium-low, add granulated sugar and butter to the pan with toasted almonds. Stir constantly as the sugar melts and coats the almonds, 2–3 minutes. Continue to cook until sugar caramelizes and becomes glossy — do not let it burn.

Immediately transfer the coated almonds to the prepared baking sheet, spreading them into a single layer. Sprinkle with 1/4 tsp fine sea salt. Let cool completely (about 15 minutes); the almonds will harden. Once cool, break apart any clusters.

In a small bowl or jar, combine the white wine vinegar, Dijon mustard, honey, minced shallot, and fresh lemon juice. Whisk until smooth.

Slowly drizzle in the extra-virgin olive oil while whisking continuously to emulsify the dressing. Alternatively, add all ingredients to a jar, seal, and shake vigorously until combined.

Season with 1/2 tsp salt and 1/4 tsp freshly ground black pepper. Taste and adjust acidity or salt: add up to 1 tsp honey for sweetness or another 1 tsp vinegar if brighter acidity is desired.

In a large salad bowl, combine the mixed baby greens, sliced Belgian endive, radicchio, cucumber, cherry tomatoes, and thinly sliced red onion. Toss gently to blend.

Drizzle approximately 3–4 tablespoons of the vinaigrette over the salad (start with less; you can add more to taste). Toss gently but thoroughly to coat leaves evenly.

Scatter the crumbled goat cheese over the dressed salad, then sprinkle the cooled caramelized almonds on top for crunch.

Serve immediately in individual bowls or on a platter. Offer extra vinaigrette on the side.