Sweet Pepper Salad with Manchego and Almonds

• 2 teaspoons vegetable oil
• 1/2 cup whole blanched almonds
• 2 cups roasted bell peppers, cut into 2-inch strips
• 1/4 cup extra-virgin olive oil
• 2 tablespoons sherry vinegar
• 1 large garlic clove, minced
• 1 1/2 teaspoons chopped drained capers
• 1/2 teaspoon finely chopped thyme
• 1/2 teaspoon minced marjoram
• Salt and freshly ground pepper
• 20 small pitted green olives
• 1/4 pound Manchego cheese, sliced 1/4 inch thick
• 1 tablespoon minced flat-leaf parsley
• Crusty bread, for serving

1. In a medium skillet, heat the vegetable oil.
2. Add the almonds and cook over moderate heat, stirring, until golden, about 5 minutes; transfer to paper towels and let cool, then coarsely chop.
3. Arrange the peppers on plates.
4. In a bowl, combine the olive oil, vinegar, garlic, capers, thyme and marjoram; season with salt and pepper and drizzle over the peppers.
5. Top with the green olives, almonds and cheese.
6. Sprinkle with the parsley and serve with crusty bread.

vegetable oil, whole blanched almonds, bell peppers, extravirgin olive oil, sherry vinegar, garlic, capers, thyme, marjoram, salt, green olives, manchego cheese, flatleaf parsley, crusty bread

Taken from www.foodandwine.com/recipes/sweet-pepper-salad-with-manchego-and-almonds (may not work)