Braised Romaine with Toasted Almonds and Moscatel Syrup

• 2 ounces almonds, chopped
• 1/4 cup extra-virgin olive oil
• 2 large shallots, thinly sliced
• 2 large garlic cloves, thinly sliced
• 2 tablespoons unsalted butter
• 5 large romaine lettuce hearts, halved lengthwise
• Salt and freshly ground pepper
• 1 cup chicken stock
• 1/4 cup plus 2 tablespoons Moscatel vinegar or white balsamic vinegar
• 1/2 cup cilantro leaves

1. Preheat the oven to 375.
2. Spread the almonds on a pie plate and toast for about 7 minutes, until golden.
3. In a skillet, heat 2 tablespoons of the oil.
4. Add the shallots and garlic.
5. Cook over moderate heat until lightly browned; scrape into a large roasting pan.
6. Add the butter and the remaining 2 tablespoons of oil to the skillet.
7. Add the romaine, cut side down, and cook over high heat until browned.
8. Transfer to the roasting pan, cut side up; season with salt and pepper.
9. Add the stock to the skillet and bring to a boil; pour over the romaine.
10. Cover with foil, transfer to the oven and braise for 10 minutes, until the romaine is crisp-tender.
11. Transfer to a platter and drizzle with some of the braising liquid.
12. In a skillet, boil the vinegar until reduced by half.
13. Drizzle over the romaine, garnish with the almonds and cilantro; serve.

almonds, extravirgin olive oil, shallots, garlic, unsalted butter, romaine lettuce hearts, salt, chicken stock, vinegar, cilantro

Taken from www.foodandwine.com/recipes/braised-romaine-with-toasted-almonds-and-moscatel-syrup (may not work)