Ingredients
- Generous splash of olive oil
- 1 cup sliced almonds
- 1 t of smoked spanish paprika (Pimenton de la Vera)
- Sea salt to taste
- 1 small shallot, minced
- 2 T Spanish Jerez vinegar
- 6 T good quality extra-virgin olive oil
- 3 heads frisee, cleaned and cut into pieces
- 1 cup drained, and sliced jarred roasted red peppers
- 1 pint of tear-drop or cherry tomatoes
- 3 cups shredded roast chicken
- 3 ounces manchego, shaved
Directions
- 1Pour a splash of olive oil into a hot pan. Heat and add almonds. Toast until brown, stirring frequently so they don't burn. This takes just a couple minutes. Turn almonds onto a plate lined with a paper towel. Sprinkle Pimenton de la Vera on almonds and toss in paper towel until coated. Season to taste with sea salt.
- 2Put shallots in a small bowl and add vinegar. Gradually whisk in olive oil to create an emulsion. Season with salt and pepper to taste. Set aside.
- 3Toss frisse, red peppers, tomatoes, chicken, manchego and almonds with dressing.
