Frisee and Endive Salad with Olive Vinaigrette

• 6 Tbs. sliced almonds
• 4 cups trimmed frisee leaves (12 oz.)
• 2 heads Belgian endive (8 oz.), leaves thinly sliced
• 2 stalks celery, cut in thin, 3-inch-long strips
• 3 Tbs. olive oil
• 1 Tbs. red wine vinegar
• 1/2 Tbs. fresh lemon juice
• 1 clove garlic
• 1/2 cup pitted kalamata olives, coarsely chopped
• 18 cup chopped parsley

1. To make Salad: Toast almonds in heavy-bottomed small skillet over medium heat, stirring often, 5 to 7 minutes, or until golden.
2. Set aside.
3. Combine frisee, endive and celery in large bowl; toss to mix.
4. To make Vinaigrette: Put olive oil, vinegar, lemon juice, garlic, and pepper to taste in blender or food processor, and blend until smooth.
5. Add olives and parsley, and pulse to combine.
6. Add dressing to greens, and toss well.
7. Divide salad among serving plates, and sprinkle each with almonds.

almonds, endive, stalks celery, olive oil, red wine vinegar, lemon juice, clove garlic, olives, parsley

Taken from www.vegetariantimes.com/recipe/fris-e-and-endive-salad-with-olive-vinaigrette/ (may not work)