Spinach and Apple Salad with Crispy Almonds

• 1/4 cup minced oniononion
• 3 tablespoons apple cider vinegarapple-cider-vinegar
• 3 tablespoons white wine vinegarwhite-wine-vinegar
• 2 tablespoons sesame seedssesame-seed
• 1/4 teaspoon paprikapaprika
• 3 tablespoons sugarsugar
• 1/2 cup olive oilolive-oil
• 2 tablespoons butterbutter
• 3/4 cup blanched slivered almonds (about 3 ounces)
• 1 10- ounce bag ready-to-use spinach leaves
• 2 medium-size red-skinned apples, quartered, cored, thinly slicedapple

1. 01Combine onion, cider vinegar, white wine vinegar, sesame seeds and paprika in small bowl. Mix in 2 tablespoons sugar. Gradually whisk in olive oil. Season dressing to taste with salt and pepper.
2. 02Melt butter in heavy large skillet over medium heat. Add almonds. Stir until almonds begin to color, about 2 minutes. Sprinkle remaining 1 tablespoon sugar over. Stir until sugar melts and begins to turn golden, about 2 minutes longer. Transfer almonds to bowl and cool. (Dressing and almonds can be prepared 4 hours ahead. Cover separately and let stand at room temperature.)
3. 03

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