Herb Salad with Almond Vinaigrette

• 8 cups loosely packed, small fresh baby or micro greens
• 1 Tbs. fresh chervil
• 1 Tbs. fresh chives
• 1 Tbs. fresh parsley
• 1 Tbs. fresh tarragon leaves
• 1/4 lb. ( 1/2 cup) fresh almonds, coarsely chopped
• 2 Tbs. almond oil
• 1 Tbs. sherry vinegar
• Salt and freshly ground black pepper to taste
• 1 cup thin shavings fresh Parmigiano-Reggiano cheese

1. Wash and rinse greens and herbs, and spin dry.
2. Place almonds in large salad bowl, and use back of spoon to thoroughly crush.
3. Whisk in oil and vinegar until emulsified.
4. Season with salt and pepper.
5. Arrange greens and herbs on top of dressing in bowl.
6. Just before serving, toss to coat, garnish with cheese and serve.

fresh baby, chervil, fresh chives, parsley, tarragon, fresh almonds, almond oil, sherry vinegar, salt, thin shavings fresh parmigianoreggiano cheese

Taken from www.vegetariantimes.com/recipe/herb-salad-with-almond-vinaigrette/ (may not work)