INGREDIENTS
Head of Radicchio, finely chopped
½ Cup sliced raw almonds
2 Roma Tomatoes, sliced
1 Jalapeno, seeds removed and sliced
4 Scallions, thinly sliced
¼ Cup organic red wine vinegar
2 Tbsp extra virgin olive oil
1 Tbsp butter
Salt & Pepper to taste

INSTRUCTIONS
In a skillet, heat butter over medium heat. Drop in almonds and allow to cook for 2 minutes. Continuously stir to ensure they do not burn. Once you reach a golden brown color, turn off the heat and season with salt & pepper.

Meanwhile, chop and place all vegetables ingredients in a mixing bowl. Stir together with the extra virgin olive oil and organic red wine vinegar. Once the almonds have cooled, add them to the salad.