*  Exported from  MasterCook  *
 
            Matthew Kenney’s Red Lettuce Salad w/Spiced Almonds
 
 Recipe By     :
 Serving Size  : 4    Preparation Time :0:20
 Categories    : Salads
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      pound         almonds
      1/4  cup           sugar
    1      tablespoon    ground cinnamon
      1/4  teaspoon      paprika
                         cayenne pepper to taste
                         pinch ground cloves
    1      pound         red leaf lettuces
                         (roamine, radicchio, lolla rosa, etc.)
    1      bunch         chives -- minced
   32                    green olives, pitted
    8      ounces        vinaigrette (preferably balsamic)
   10      ounces        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 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
 
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