Roasted Peppers, Manchego & Almond Salad

INGREDIENTS

1/2 cup slivered almonds

3 large bell peppers

2 tablespoons sherry vinegar

1 large clove garlic, minced

1/2 teaspoon fresh thyme, chopped

1/2 teaspoon fresh marjoram, chopped

1/4 cup extra virgin olive oil

1.5 teaspoon chopped drained capers

Salt & freshly ground pepper

1 tablespoon fresh parsley

1/2 cup small green olives, pitted and coarsely chopped

4 ounces Manchego cheese, in long slices

DIRECTIONS

Roast the peppers either by:

a) Placing them over the trivets on a gas stove at medium-heat, rotating as skin blackens and bubbles or

b) Place whole peppers on a baking sheet and broil in the oven, rotating as each side chars.

Place blackened peppers in bowl and cover in plastic wrap. Allows peppers to "sweat" in the bowl and when they are cool enough to touch, peel, seed, and chop the peppers into 2-inch wide strips.

In a dry skillet, toast the almonds until fragrant, about 4 minutes. Set aside.

While peppers are roasting, prepare the salad dressing. In a small bowl, combine the sherry vinegar, garlic, thyme and marjoram and whisk to blend. Add the oil in a slow, steady stream, whisking to emulsify. Season with salt and pepper and stir through the capers.

Toss the roasted pepper strips with the dressing and parsley and place a portion on each plate. Top with a portion of the almonds and olives and slices of cheese.

Serve with crusty bread if desired.