Ingredients
3/4 cup(s) nuts, almonds, slivers
6 ounce(s) artichoke hearts
1/4 cup(s) almond oil
2 tablespoon parsley
1 clove(s) garlic
1/4 teaspoon Italian seasoning, dried
1/4 teaspoon pepper, black
1 package(s) cheese, goat cheese, crumbled
1 pounds asparagus
1/2 cup(s) onion(s), red
1/2 cup(s) pepper(s), red, bell
1 quart(s) lettuce, butter
2 cup(s) watercress
1/4 cup(s) vinegar, balsamic
Preparation
Spread almonds in shallow pan. Roast at 350°F for 6-7 minutes or until lightly browned; stir once or twice; cool. Set aside 1/2 cup almonds; grind remaining1/4 cup almonds finely. Combine ground almonds in a small bowl with marinade from artichokes, almond oil, parsley, garlic, Italian herb seasoning and pepper; whisk to blend. Pour over sliced goat cheese. Cover and let stand at least 1 hour for flavors to blend. Refrigerate if standing several hours. Remove woody stems from asparagus; cut into diagonal, bite-size pieces. Blanch in boiling water 1 minute, drain and cool. Toss asparagus, red onion rings, red pepper strips, artichoke hearts and remaining 1/2 cup almonds with butter lettuce and watercress. Top with marinated goat cheese. Blend balsamic vinegar into marinade and drizzle over salad.
