*  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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