Ingredients

• 1 package (5 ounces) spring mix salad greens (some prefer baby spinach)
• 1 can (11 ounces) mandarin oranges, drained
• 1 red onion

Optional: 1/2 cup crumbled cooked bacon

Caramelized Almonds

• 1/4 cup slivered almonds
•  2 tablespoon sugar

VINAIGRETTE:

• 2 TB White Truffle Oil (can swap for lemon olive oil for more tart heavier taste)
• 1 TB white wine vinegar
• ¼  ts  celery salt
• ¼  ts White Truffle Dijon Mustard 
• 1/4 ts paprika

Optional: 1 TB honey

In a medium saucepan over medium low heat, cook and stir the almonds and sugar until the sugar is melted and the almonds are coated. Stir constantly until golden! {Watch carefully – they will burn quickly} Remove from heat, cool, and break apart. Putting them on wax paper helps. In a large bowl, combine the salad ingredients. In a small bowl, whisk the remaining vinaigrette ingredients; pour over salad and toss to coat. If using bacon do not toss too early or bacon will get soggy.