Mandarin Salad

Prepare lettuce and scallions and refrigerate. Dressing: 1/4 cup sugar 1/4 cup vinegar 1 teaspoon salt 1/4 teaspoon pepper 1 teaspoon smooth dijon mustard 1/2 cup any type of mild oil Combine sugar thru pepper. Shake or whisk until sugar and salt are dissolved. Whisk in mustard and oil until emulsified. Almonds: 3 Tablespoons sugar 1/2 cup sliced almonds Put sugar in the bottom of a 9 or 10" skillet in an even layer. Turn heat to medium and let melt without stirring. You can shake it a little. When completely melted, add the almonds, turn the heat down a little. Stir and cook until the nuts are completely coated and toasted. When done, pour out onto wax paper or parchment and separate with 2 forks. When cool, you can break them up more. Store several days in an airtight container. The original recipe called for using only mandarins. I like to change it up with fruit that is in season, but always include mandarins. Strawberries and blueberries are great additions!