Autumn Salad

Ingredients:

• cup blanched almonds
• 2 tablespoons butter
• 1/2 cup orange cheddar cheese
• 4 broiler-fryer breast halves, cooked
• 5 strips bacon, cooked crisp
• 1/4 teaspoon dry mustard
• 1 clove garlic, pressed
• cup golden raisins
• 2 cups each kale, escarole
• 1/4 teaspoon lemon pepper
• 2 large McIntosh or other crisp red apples, chopped
• 1/2 cup Muenster cheese
• 1/2 cup olive oil
• cup Monuka raisin
• red leaf lettuce, torn into bite-size pieces
• 1/2 teaspoon salt or to taste
• 4 scallions, chopped, including green tops
• 1/4 cup sesame seeds
• 1 teaspoon sugar
• 1 teaspoon tarragon
• 1/2 cup white vinegar

Instructions:

1. Melt butter in small saucepan. Add almonds and sesame seeds and saute until golden brown. Cool.
2. In a large glass salad bowl, combine greens and scallions. Layer in order listed: chicken, cheese, apples, and raisins. Add cooled almonds, sesame seeds and bacon. Whisk together all ingredients. Drizzle dressing to taste over top.

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