Baby Lettuces and Cayenne-Roasted Peanuts with Creole Honey Mustard Vinaigrette, and Homemade White Cheddar Crackers
An Emeril Legasse recipe
Servings: 6people
Ingredients
1cupsdry roasted peanuts
Cayenne
1/4cupCreole mustard
2tablespoonshoney
1/4cupapple cider vinegar
Salt
Freshly ground black pepper
1cupvegetable oil
8cupsassorted baby greenscleaned and patted dry
1recipe 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.