Kale & Apple Salad with Capicola and Candied Almonds

Meal prep Sunday. Made these salads for work for tomorrow.

1/4 c blanched slivered almonds
1 tsp sugar
1 tsp cayenne pepper
Kosher salt

1 tsp extra-virgin olive oil
6 slices Capicola, finely diced
1 tbsp rice wine vinegar
1 tbsp caper brine (from a jar of capers)
2 tbsp pure maple syrup
Freshly ground black pepper
1/2 fuji apple, cut into matchsticks
Half of a bunch kale (about 4 oz)—stems discarded, leaves finely shredded

4 hard-boiled eggs, halved

Preheat a toaster oven to 200°. In a bowl, cover the almonds with water. Transfer to a sieve and shake out the water. In another bowl, combine the sugar, cayenne and a sprinkle of salt. Add the almonds and toss. Arrange the almonds on parchment paper–lined baking sheet and bake for 4 to 5 minutes, until the sugar is lightly caramelized and the almonds are golden.

In a skillet, heat the oil with the capicola and cook over moderate heat, stirring frequently, 2 -3 minutes. Stir in the vinegar, caper brine and maple syrup and season the dressing with salt and black pepper. Add the apples and kale and toss. Add eggs. Eat!