Mixed Greens with Berries and Glazed Almonds


  • Glazed Almonds:
  • 2 Tablespoons melted butter
  • 1 egg white
  • 1/4 cup sugar
  • 3/4 teaspoon salt
  • 1 1/4 cups sliced almonds
  • Orange and Meyer Lemon Vinaigrette:
  • 2 Tablespoons honey
  • 1 Tablespoons Dijon mustard
  • 2 Tablespoons freshly squeezed orange juice
  • 2 Tablespoons freshly squeezed Meyer lemon juice
  • 3 cloves minced garlic
  • salt and pepper
  • 1/2 cup olive oil
  • Mixed greens with herbs
  • 1/2 cup flat leaf parsley
  • raspberries
  • blueberries
  • glazed almonds
  • blue or goat cheese
  • roasted chicken (I marinated the chicken in a little of the dressing before I roasted it)
  • salt and pepper


  1. Make the almonds. Whisk together the melted butter, egg white, sugar, and salt.
  2. Add the almonds and turn to coat.
  3. Turn the almonds out onto a parchment lined baking sheet. Bake in a preheated 350 oven for 25 minutes, tossing every 5 minutes or so.
  4. Make the vinaigrette. Put all of the ingredients in a jar and shake until combined. Taste for balance and seasoning. This dressing will keep for a week in the fridge if there are leftovers.
  5. Assemble the salad and toss with some of the dressing. Top with raspberries, blueberries, glazed berries, and blue cheese. Slice roast chicken and arrange on top. Drizzle a little dressing on the chicken. Season with salt and pepper.