Chicken and Frisée Salad with Roasted Red Peppers, Toasted Almonds and Manchego Cheese

from Bon Appétit

adapted by Mary Lonergan

serves 6

2 tablespoons unsalted butter

1/2 cup sliced almonds

1/2 teaspoon Pimentón de La Vera (Spanish smoked paprika)

1 large shallot, minced

3 tablespoons sherry wine vinegar 1/2 cup extra virgin olive oil

1 large head of frisée (about 8 ounces) torn into bite-size pieces 1/2 cup drained roasted red peppers from ajar, cut into thin strips one 3-pound purchased roast chicken, meat torn into bite-size pieces

2 ounces shaved Manchego cheese (about 1/2 cup)

1/4 cup diced prosciutto, sauteed
salt and pepper 

Melt butter in heavy skillet over low heat. Add almonds and cook, stirring frequently until fragrant and golden, about 10 minutes. Transfer almonds to paper towels, sprinkle with Pimentón de La Vera and season with salt. Can be made 1 day ahead.

Whisk shallot, vinegar, and oil in small bowl to blend. Season dressing with salt and pepper. Toss the frisée with half of the dressing. Distribute the frisée on 6 individual plates. Arrange chicken and red peppers over frisée. Then drizzle the remaining dressing over the top and sprinkle with almonds, cheese and prosciutto.

This is a wonderful spring and summer lunch salad. You can roast your own peppers and chicken if you like.