Recipe - Matthew Kenneys Red Lettuce Salad Wspiced Almonds

1 pound Almonds
One fourth cup Sugar
1 tablespoon Ground cinnamon
One fourth teaspoon Paprika
Cayenne pepper to taste
Pinch ground cloves
1 pound Red leaf lettuces
(roamine, radicchio, lolla
rosa, etc.)
1 bn Chives; minced
32 Green olives, pitted
8 ounce Vinaigrette (preferably
balsamic)
10 ounce Parmesan, asiago,or
manchego; grated
Plus 4 paper thin slices of
cheese choice
Freshly ground black pepper

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 One half 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