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Baby Lettuces And Cayenne Roasted Peanuts With Creole Hon Ingredients

1 Cup Dry roasted peanuts Cayenne 1/4 Cup Creole mustard 2 Tablespoon 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 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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