Appetizers

Baby Spinach and Grapefruit Salad with Cranberry Vinaigrette

For the salad:
Baby spinach
Avocadoes, cut into thin wedges
Grapefruit sections (pith and peel discarded)
Dried cranberries
Candied almonds

For the vinaigrette:
1 ½ cup cranberry juice
3 T. red wine vinegar
3 T. sugar
½ t. salt
2 t. freshly squeezed lemon juice
¼ tsp. freshly ground black pepper
¼ cup vegetable oil

In a small saucepan over medium heat, cook the cranberry juice for about 10 minutes or until it has reduced by a third. Remove from the heat and let cool completely. Whisk in vinegar, sugar, salt, lemon juice and pepper. Continue to whisk, add the oil in a slow, steady stream until it is well incorporated.

For the candied almonds:
2 egg whites
½ cup sugar
1 ½ cup sliced almonds
2 T. butter, melted

Beat egg whites at high speed with an electric mixer until foamy; gradually add sugar, beating until stiff peaks form. Fold in almonds. Fold in melted butter. Spread into an 9x13-inch baking dish (lined with parchment paper for easier clean-up.) Bake at 325 for 20 minutes, stirring every 5 minutes. Cool.