| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Sami | Salads | 4 | Servings |
INGREDIENTS
| 1 | lb | Almonds |
| 1/4 | c | Sugar |
| 1 | tb | Ground cinnamon |
| 1/4 | ts | Paprika |
| Cayenne pepper to taste | ||
| Pinch ground cloves | ||
| 1 | lb | Red leaf lettuces |
| (roamine, radicchio, lolla rosa, etc.) | ||
| 1 | bn | Chives; minced |
| 32 | Green olives, pitted | |
| 8 | oz | Vinaigrette (preferably balsamic) |
| 10 | oz | Parmesan, asiago,or manchego; grated |
| Plus 4 paper thin slices of cheese choice | ||
| Freshly ground black pepper |
INSTRUCTIONS
Preheat oven to 400; roast almonds in pan for about 30 to 40 minutes, until golden - check and toss every 15 minutes. Remove and let cool to room temperature. In a bowl, combine sugar, cinnamon, paprika, cayenne and cloves. When nuts are cool, drizzle lightly with honey and toss. Sprinkle spice mix on nuts; toss again until nuts are covered evenly. Return to oven at 400 for 5 to 10 minutes. Cool. Reserve 1/2 cup nuts and store remaining nuts for another use. In bowl, mix lettuces, chives, olives and reserved almonds. Lightly stir in dressing. Toss with grated cheese. Divide salad among 4 plates. Top each with a slice of cheese and a sprinkle of pepper Posted to FOODWINE Digest 26 Sep 96 Date: Thu, 26 Sep 1996 15:23:37 -0400 From: Laura Hunter <LHunter722@AOL.COM>
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