| 1 cup Dry roasted peanuts | | Cayenne | | 14 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 | | 1 x Recipe White Cheddar Crackers |
| | 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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