Radicchio Salad with Blue Cheese and Peppered Almonds
Peppered Almonds:
1 cup unsalted almonds, chopped or whole
2 teaspoons vegetable oil
1 teaspoon coarse salt
1½ teaspoons freshly ground black pepper
1½ teaspoons sugar
Salad:
1 head radicchio, torn
1 head butter lettuce, torn
8 ounces blue cheese, crumbled
¼ cup red wine vinegar
5 Tablespoons almond oil (or olive oil)
Preheat the oven to 400 degrees. Place the almonds, oil, salt, pepper and sugar in a small bowl, and toss to coat. Arrange the almonds in a single layer on a baking pan. Bake for about four to five minutes until the coating is crisp and the almonds are toasted, stirring occasionally; set aside to cool. In a large serving bowl, combine the lettuces and blue cheese. Combine the vinegar and almond oil and drizzle over the salad. Sprinkle with the almonds and toss gently. Serves 6.