ROMAINE WITH TOASTED NUTS, HERBS & CHEVRE

By jarren

Ingredients

• 3 tbsp whole, skin-on almonds
• 1 tbsp pumpkin seeds
• 1 1/2 tsp sesame seeds
• Pinch of dried red pepper flakes
• 3 tbsp extra virgin olive oiil
• 1 1/2 tbsp lemon juice
• 1 tsp balsamic vinegar
• Coarse salt
• Freshly ground pepper
• 3 1/2 cups bite-size romaine
• 3/4 cup chopped fresh dill
• 3/4 cup chopped fresh basil
• 1 1/2 oz chilled chèvre, in pieces

Details

Servings 4

Preparation

Step 1

Chop almonds coarsely. In a medium, deep frying pan, combine almonds, pumpkin seeds, sesame seeds and pepper flakes. Toast them on medium-high heat, shaking the handle, until the sesame seeds are lightly browned, 1 to 2 minutes. Cool on a plate.

In a cup, whisk together the oil, vinegar, salt and pepper. In a salad bowl, combine romaine and herbs, tossing to blend. Add dressing, tossing to combine. Add nut mixture and toss. Top with cheese.