Clay Conley, known for his culinary expertise at Buccan, introduces a delightful way to spice up your regular salad with a blend of fragrant, sweet, and zesty spice mix with almonds. Right after being pan-fried, these warm sliced almonds get a quick toss in the blend, with the remaining oil and heat aiding in the melting of brown sugar ensuring a perfect spice infusion into the nuts.

These leftover spiced almonds hold their own as a standalone snack or an addition to yogurt, green salads, or fresh fruit. Their unique sweet and spicy flavor profile makes them a versatile companion for both sweet and savory dishes.

A delightful dish to pair with this soulful salad is your traditional grilled pork chops or chicken. The smoky flavors of grilled meat resonate beautifully with the salad’s lively and creamy textures. If opting for a lighter dinner, smoked or grilled chicken wings served with the plum and burrata salad could be your answer.

When plums aren’t in season, firm-ripe peaches or nectarines make excellent substitutes. Complement this vibrant salad with an Italian white wine such as Villa Sparina Gavi for a wholesome gastronomical experience.

Storing these spiced almonds is a cinch: merely pop them into an airtight container and they'll keep well at room temperature for up to a week.

To make the spiced almonds, simply toast fennel seeds and sesame seeds in a skillet. Once they’re fragrant, transfer them to a small bowl and integrate with brown sugar, crushed red pepper, cardamom, cinnamon, ginger, and a pinch of salt for an enticing spice mixture.

For the salad, whisk together extra-virgin olive oil, vinegar, shallot, honey, and salt in a bowl. Add in sliced plums and herbs and give it a good mix. After it's had time to mingle for a few minutes, serve the creamy burrata with a drizzle of extra olive oil, a dash of flaky sea salt, arrange the spiced plum mix atop, and sprinkle the spiced almonds for the perfect finish. Your flavorful summer salad is ready to serve!