Red Lettuce Salad With Spiced Almonds          


1 pound almonds
1/4 cup sugar
1 tablespoon ground cinnamon
1/4 teaspoon paprika
cayenne pepper to taste
pinch ground cloves
1 pound red leaf lettuces
(romaine, radicchio, lolla Rosa, etc.)
1 bunch chives -- minced
32 green olives, pitted
8 ounces vinaigrette (preferably balsamic)
10 ounces Parmesan, asiago,or manchego -- grated
Plus 4 paper thin slices of cheese choice
Freshly ground black pepper

Preheat oven to 400; roast almonds in pan for about 30 to 40 minutes, until
golden - check and toss every 15 minutes. Remove and let cool to room
temperature.

In a bowl, combine sugar, cinnamon, paprika, cayenne and cloves. When nuts
are cool, drizzle lightly with honey and toss. Sprinkle spice mix on nuts;
toss again until nuts are covered evenly. Return to oven at 400 for 5 to 10
minutes. Cool. Reserve 1/2 cup nuts and store remaining nuts for another
use.

In bowl, mix lettuces, chives, olives and reserved almonds. Lightly stir in
dressing. Toss with grated cheese. Divide salad among 4 plates. Top each
with a slice of cheese and a sprinkle of pepper