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Radicchio Salad with Blue Cheese & Peppered Almonds

by Sally Bernstein

Serves 6

1 head butter lettuce, torn into bite-size pieces
1 head radicchio, torn into bite-size pieces
8 ounces blue cheese, crumbled
1/4 cup red wine vinegar
5 Tbsp. almond oil or olive oil
Peppered Almonds

Combine lettuce, radicchio and cheese in large bowl. Pour vinegar into small bowl. Gradually whisk in oil. Toss lettuce mixture with vinaigrette. Season salad with salt and pepper. Sprinkle Peppered Almonds over and serve immediately.

Peppered Almonds
Makes 1 cup

1 cup coarsely chopped almonds
1 tsp. vegetable oil
3/4 tsp. sugar
3/4 tsp. ground black pepper
1/2 tsp. salt

Preheat oven to 375°F. Stir all ingredients in small baking pan to coat almonds. Arrange in single layer. Bake until coating is crisp and almonds are toasted, stirring occasionally, about 10 minutes. Cool.

© Sally Bernstein, 2006

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