Recipe for Baby Lettuces and Cayenne-Roasted Peanuts with Creole Hon

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Yield:

1 servings

Ingredients:

Amount	Ingredient
1 cup	Dry roasted peanuts
	Cayenne
1/4 cup	Creole mustard
2 tbl	Honey
1/4 cup	Apple cider vinegar
	Salt
	Freshly ground black pepper
1 cup	Vegetable oil
8 cup	Assorted baby greens, cleaned and patted dry

Instructions:

Instructions: Preheat the fryer.

Fry the peanuts until golden, about 1 minute. Drain and season with salt and cayenne. Set aside. In a mixing bowl, combine the mustard, honey and vinegar. Season with salt and pepper. Mix well. Slowly drizzle in the oil and whisk until the vinaigrette emulsifies. Toss the greens with the dressing. Season with salt and pepper.

Mound the greens in the center of each plate. Garnish each salad with the peanuts and crackers.

Yield: 6 to 8 salads

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