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1
To make the smoky-sweet almonds, heat a small nonstick skillet over medium-high flame, and add 2 t. sugar, 1 t. smoked salt (e.g.
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2
fume de sel) and 2 T of water.
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3
To this add a handful of slivered almonds, and toss them around in the pan until the water evaporates and the sugar stars to carmelize, about 2-3 minute When the nuts are carmel-y brown, dump them onto some parchment paper to cool, breaking them up into smaller pieces (they will stick together).
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4
You can make these ahead and store them in an airtight container until you're ready to use them.
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5
If you don't feel like dealing with this step, you can just use roasted/salted almonds or whatever kind of nuts you like.
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6
Combine salad ingredients in large bowl.
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7
(Hint: if you slice the pears first, you can soak them in some ice water with a little sea salt added to keep them from turning brown while you assemble the rest of the salad.
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8
Then drain well before adding to the greens.)
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9
If you plan to make this a little ahead of time to chill in the fridge, leave the cheese, pear, and nuts out until the last minute.
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10
When ready to serve, whisk the dressing ingredients together in the empty serving bowl, tipping the bowl so the dressing gets up on the sides.
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11
Add the salad mixture (plus the cheese, pear, and nuts if you prepped the rest ahead of time), and toss lightly.
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12
Tossing the greens this way will help evenly coat the spinach, and keep it from getting too bruised and wilty.
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13
Serve with crusty bread.
