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Title: Baby Lettuces And Cayenne-Roasted Peanuts With Creole Honey
Yield: 1

Ingredients

      1 c  dry roasted peanuts
      1    cayenne
    1/4 c  creole mustard
      2 tb honey
    1/4 c  apple cider vinegar
      1    salt
      1    freshly ground black pepper
      1 c  vegetable oil
      8 c  assorted baby greens;
           -cleaned and patted
      1    ; dry
      1    recipe white cheddar
           -crackers

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

Converted by MC_Buster.

Per serving: 2064 Calories (kcal); 218g Total Fat; (92% calories from fat);
trace Protein; 38g Carbohydrate; 0mg Cholesterol; 2mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 43 1/2
Fat; 2 1/2 Other Carbohydrates

Recipe by: EMERIL LIVE SHOW #EM1C55

Converted by MM_Buster v2.0n.

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