The Great Recipe Showdown Overall Winner : sweet potato au gratin

2 tablespoons butter

2 tablespoons flour

1 ½ cups of half and half

½ teaspoon Spice Galleria smoked Spanish paprika

1 teaspoon Dijon mustard

½ teaspoon Spice Galleria sea salt

¼ teaspoon Spice Galleria ground pepper

Melt butter in saucepan, add flour, whisk to combine, turn to low for one minute. Add half and half and seasonings, let it thicken up slightly. Turn heat off. Set aside.

2 tablespoons butter

1 thinly sliced onion

¼ teaspoon Spice Galleria ground cayenne 40,000 HU

3 tablespoons dark brown sugar

Melt butter in saucepan, add onion, cayenne, brown sugar and sauté till onion is tender.

2 sweet potatoes, peeled and thinly sliced

½ cup Romano cheese, shredded

1 ½ cups Parmesan cheese, shredded

Layer half the potatoes, flour and butter mixture, then onion and sugar mixture, and the cheese. Repeat layers. Cover with foil and bake for 60 minutes. Uncover and bake another 15 minutes until the cheese is golden brown.

Recipe : Butter Olive Oil Cinnamon Rolls

5 cups all-purpose flour
1/3 cup granulated sugar
1 tablespoon Spice Galleria sea salt
2 packages rapid rise yeast
2 cups warm water
1/4 cup The Olive Oil Experience Organic Butter Olive Oil
2 large eggs
2 tablespoons The Olive Oil Experience Organic Butter Olive Oil
1/2 cup chopped walnuts (optional)
1/2 cup raisins (optional)
1/4 cup brown sugar
1 tablespoon Spice Galleria ground cinnamon
1/3 cup The Olive Oil Experience Organic Butter Olive Oil
1/2 cup brown sugar

In a small bowl, dissolve yeast in warm water and set aside. In a large bowl mix the water, granulated sugar, 1/4 cup butter olive oil, salt, and egg. Add 2 cups of flour and mix until smooth. Add yeast mixture. Mix in remaining flour until dough is easy to handle. Knead dough on lightly floured surface for 5 to 10 minutes. Place in well-greased bowl, cover and let rise until doubled in size, usually 1 to 1 1/2 hours.

When doubled in size, punch down dough. Roll out on a floured surface into a 15 by 9-inch rectangle. Spread 2 tablespoons butter olive oil all over dough. Mix 1/4 cup brown sugar and cinnamon and sprinkle over "buttered" dough. Sprinkle with walnuts and or raisins, if desired. Beginning at the 15-inch side, role up dough and pinch edge together to seal. Cut into 12 to 15 slices.

Preheat the oven to 350

Coat the bottom of baking pan with 1/3 cup butter olive oil and sprinkle with 1/2 brown sugar. Place cinnamon roll slices close together in the pan and let rise until dough is doubled, about 45 minutes. Bake for about 30 minutes or until nicely browned.

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Recipe : Mashed Golden Cauliflower with Garlic

4 cups fresh cauliflower in small pieces - florets only
3 cups lightly salted water or chicken stock
1/3 cup creme fraiche
1/4 cup + 2 tablespoons The Olive Oil Experience fresh, medium intensity 100% extra virgin olive oil
1/3 cup + 2 tablespoons Romano, grated
3 large cloves whole garlic (optionally roasted)
2 tablespoons fresh chives, finely minced or snipped
2 teaspoons Spice Galleria sea salt
Spice Galleria fresh ground pepper to taste

Place the florets and water or chicken stock to a simmer in a medium pot.  If you are not using roasted garlic, add your fresh garlic cloves to the pot as well, simmer for 6 minutes, and drain thoroughly.  Place the still hot, drained florets in a large bowl with the creme fraiche, olive oil, roasted garlic, Romano, salt, and pepper.

With an immersion blender (stick blender), processes the ingredients until just pureed or to desired consistency.  To finish, drizzle with additional grated Romano, a drizzle of olive oil, and chives.

Serves 4-6  

Recipe : Grilled Stuffed Portabella

Ingredients:

2/3 cup fresh tomato, chopped

1/4 cup shredded mozzarella cheese                                                  

2 teaspoons The Olive Oil Experience 100% extra virgin olive oil                                                  

1/8 teaspoon Spice Galleria oregano                                                

1/8 teaspoon Spice Galleria fresh ground black pepper                                                

1 garlic clove, crushed

4 portabella mushroom caps (5-6 inches in diameter)

2 tablespoons fresh lemon juice                                                  

2 teaspoons The Olive Oil Experience traditional balsamic vinegar

 

 

Directions:

 

Prepare the grill by spraying the grates with cooking spray or line grates with foil.

In a small bowl, combine tomatoes, mozzarella, 1/2 teaspoon of the olive oil, oregano, pepper and garlic.

Using a spoon, scoop out the gills of the mushroom caps and remove the stems and discard.

In a small bowl, mix 1/2 teaspoon of the olive oil, lemon juice and balsamic. Using a pastry brush, brush the mixture on both sides of the mushroom caps.

Grill the caps, stem side down first for 5 minutes on each side or until soft.

Spoon 1/4 cup of the tomato and cheese mixture into each cap, cover and grill for about 3 minutes or until cheese has melted.  

Serves 4.                    

 

 

              

Recipe : Oven Braised Zucchini

Ingredients

 

2 lbs zucchini

4 to 5 cloves garlic, chopped

1 cup onion, chopped

3 ounces sun-dried tomatoes, chopped

1/4 to 1/2 teaspoon Spice Galleria crushed red pepper flakes

1-1/2 teaspoons Spice Galleria sea salt

Freshly ground Spice Galleria black pepper

1/4 cup The Olive Oil Experience 100% extra virgin olive oil

2 tablespoons freshly squeezed lemon juice

 

Directions

 

Preheat the oven to 350°F and coat a 13 x 9-inch baking dish with nonstick spray.

 

Trim the ends from the zucchini, quarter them lengthwise, then cut them crosswise into 1/2-inch chunks. Place in a large bowl, then add the garlic, onion, sun-dried tomatoes, crushed red pepper flakes, salt and a few generous grinds of black pepper.
Whisk the olive oil and lemon juice together in a small bowl, then add to the zucchini mixture and toss to coat thoroughly. Transfer the mixture to the prepared baking pan and cover with aluminum foil.
Bake for 20 minutes, remove the foil, stir, and return to the oven uncovered for 20 to 25 minutes longer. Transfer to a bowl and serve family style.

Makes 6 to 8 servings

Recipe : Jalapeno Chicken

Ingredients :

4  skinless boneless chicken breasts
4  jalapenos (cleaned out inside and chopped roughly)
1  cup white wine
1/4  cup The Olive Oil Experience traditional balsamic
4  garlic cloves (minced)

Directions :

Combine jalapenos, white wine, balsamic and garlic to make the marinade.
Marinade chicken for 4-6 hours in refrigerator, grill chicken, sauté remaining
marinade bringing it to a boil in a saucepan.
Serve chicken over a bed of rice with sautéed marinade over top.

Serves 4

Recipe : Blue Cheese Dressing

1/3 of a Cup of The Olive Oil Experience traditional balsamic
3/4 of a Cup of The Olive Oil Experience 100% extra virgin olive oil
6 oz of quality Blue Cheese (Maytag, Gorgonzola, Roquefort)
Sea Salt to taste
Use a food processor or blender to blend the blue cheese and balsamic vinegar until smooth. Slowly add the extra virgin olive oil in a thin stream to the balsamic/blue cheese blend to allow it to emulsify. Add sea salt to your taste.

This dressing is best served drizzled over a cold wedge salad or tossed into any salad with lettuce, red onion and fruit to lightly coat the ingredients rather than poured on top.

Recipe : Red-Wine Vinegar Marinade

Ingredients

• 1/3 cup(s) The Olive Oil Experience red-wine vinegar
• 2 tablespoon(s) The Olive Oil Experience 100% extra virgin olive oil
• 1 tablespoon(s) Dijon mustard
• 2 teaspoon(s) minced garlic
• 1 teaspoon(s) Spice Galleria Italian seasoning
• 1/4 teaspoon(s) Spice Galleria ground black pepper

Directions

1. Whisk all ingredients until well blended.
2. Makes 1/2 cup, enough to marinate 1 to 1 1/4 pounds of steak.
3. You can make this up in quantity and store about 1 month in the refrigerator.
4. Just shake again before using.
5. Discard any marinade that has been in contact with raw meat.
6. If you want to baste the meat with marinade, set some aside before adding the meat.

Recipe : Chipotle and Honey-Serrano rib-eye steaks

1/2 Cup The Olive Oil Experience Honey-Serrano Vinegar

1/2 Cup The Olive Oil Experience Chipotle Olive Oil

1 tablespoon sea salt

2 cloves Garlic, Minced

fresh ground pepper to taste

4 - 8 to 10 oz. rib-eye steaks

Combine the salt, vinegar, garlic, and pepper.  Slowly whisk in the the chipotle olive oil.  Place the steaks in a Zip-lock bag or in a single layer in a non-reactive pan or container.  Pour the marinade over and massage it in to the steaks.  Cover and allow to marinate refrigerated, for a minimum of 2 hours, or up to 6 hours.

Prepare a medium charcoal or gas grill, and cook to desired doneness.  Allow to rest for 10 minutes before serving.

Serves 4

Recipe : Balsamic & Lemon Pepper Vegetable Skewers

Ingredients

2 tablespoons The Olive Oil Experience traditional balsamic vinegar
2 tablespoons Spice Galleria lemon pepper seasoning
1/4 cup pineapple juice
4 ounces baby portabella mushrooms, halved
1/2  large yellow bell pepper, cut into large pieces
1/2  large red onion, cut into large pieces
1/2  medium zucchini, cut into thick slices
3/4 cup grape tomatoes, whole
1/2  large red bell pepper

 

Directions

 

Mix balsamic vinegar, Lemon Pepper Seasoning and pineapple juice in a large plastic zipper bag. Add the vegetables and toss to coat. Refrigerate for 2 to 3 hours, occasionally tossing the bag to re-coat the vegetables.

Place vegetables on skewers, alternating the vegetables. Heat a grill or grill pan to medium-high. Place skewers on the grill and cook for 10 to 15 minutes, turning and brushing the vegetables with the leftover marinade.

Recipe : Silky Garlic Mashed Potatoes

Ingredients:

2 lbs. Yukon Gold potatoes
2-3 whole garlic cloves, outer skins removed
1½ cups whole milk
¼ cup The Olive Oil Experience 100% extra virgin olive oil
Sea salt to taste
¼ cup Parmigiano-Reggiano cheese

Place potatoes and garlic cloves in medium stockpot. Cover with water and bring to boil. Simmer, covered for 20-25 minutes until tender. Drain. In a medium saucepan, heat milk until just to boiling point. Set aside.

Process potatoes and garlic through a potato ricer or food mill. Transfer to a medium-sized bowl. Slowly add olive oil and salt, incorporating completely. Then, add the milk in a thin stream, until well-beaten and fluffy. Finally, return the mixture to a low heat, add cheese to blend. Season to your taste and serve!

serves 4-6

Recipe : Easy Marinated Shrimp on the Grill

Easy Marinated Shrimp on the Grill

 

Ingredients

 

 

16  raw fresh peeled large shrimp

 

1/2  cup The Olive Oil Experience garlic olive oil

 

1/2  cup The Olive Oil Experience pineapple balsamic

 

1/2  tsp Spice Galleria sea salt

 

1/2  tsp Spice Galleria ground black pepper

 

16  skewers

 

 

Directions

 

 

Mix olive oil, balsamic, sea salt and pepper together in a bowl and whisk. Put the mixture in a Ziploc bag and add shrimp, shake and refrigerate for 30 minutes to an hour.

 

Heat grill to medium, put 4 shrimp on each skewer and grill 5 minutes per side turning only once.

 

Serves 4

 

 



Recipe : Italian Style Grilled Vegetables

Ingredients

Serves: 4

• 1 red bell pepper, seeded and sliced
• 1 zucchini, sliced
• 1 red onion, sliced
• 2 portobello mushrooms, caps sliced
• 2 tablespoons The Olive Oil Experience 100% extra virgin olive oil
• 1 teaspoon Spice Galleria oregano
• 1 tablespoon The Olive Oil Experience traditional balsamic vinegar
• 1/3 teaspoon Spice Galleria sea salt
• 1/4 teaspoon Spice Galleria black pepper

 

 

Preparation method

1.

Preheat grill to high and coat a grill-safe baking sheet with nonstick cooking spray.

2.

Toss vegetables with olive oil and oregano on the baking sheet. Place sheet on the grill and close the lid.

3.

Grill for about 7 minutes, then open the grill and turn the vegetables over. Grill for 4 more minutes, until tender and browned.

4.

Transfer vegetables to a bowl and drizzle with balsamic vinegar. Season with salt and pepper and serve.

 

Recipe : Balsamic Roasted Brussels Sprouts

Ingredients

3 cups brussels sprouts cut in half
3 tbsp. The Olive Oil Experience Traditional Balsamic Vinegar
3 tbsp. The Olive Oil Experience 100% Extra Virgin Olive Oil
salt and pepper to taste

Directions

Pre-heat oven to 375 degrees.

Whisk together the vinegar, salt and pepper together in a small bowl. Slowly incorporate the olive oil until a dressing is formed. Place the brussels sprouts in a single layer on a baking sheet. Drizzle the oil and vinegar over the sprouts and gently toss to coat. Bake for 25 minutes, turning once. Sprouts are done when they are lightly browned.

Recipe : Grilled Chili Pepper Chicken

Ingredients

Serves: 4

• 1/4 cup The Olive Oil Experience 100% extra virgin olive oil
• 2 teaspoons Spice Galleria paprika
• 2 tablespoons Spice Galleria crushed chili peppers
• 2 teaspoons Spice Galleria all-purpose seasoning salt
• 4 skinless, boneless chicken breasts

 

Directions

1.

Combine the olive oil, paprika, crushed chili peppers, and all-purpose seasoning salt in a zip-top bag; shake to combine. Add the chicken breasts, and let marinate 1 hour.

2.

Preheat a grill for medium heat.

3.

Remove chicken from the marinade and cook on the preheated grill until no longer pink in the center, about 10 minutes.

 

Recipe : Olive Oil Wedding Cookies

2 cups unbleached all-purpose flour

1 1/2 cups confectioner's sugar, divided

1 cup toasted almond meal

3/4 teaspoon baking soda

Pinch of salt

3/4 cup The Olive Oil Experience 100% extra virgin olive oil

2 teaspoons almond extract

1. In a large bowl, whisk together the flour, 1/2 cup confectioner's sugar, almond meal, baking soda, and salt; set aside.
2. In a medium bowl stir together the olive oil and almond extract and then stir into the dry ingredients, until a sticky dough forms.
3. Divide the dough in half and wrap each portion in plastic wrap.
4. Chill the dough for several hours.
5. When ready to bake preheat oven to 350F degrees. Line baking sheets with parchment paper.
6. Roll dough into marble sized balls and place on cookie sheets 2 inches apart. Flatten slightly.
7. Bake 12 to 15 minutes until golden.
8. Remove from the oven and cool cookies on the cookie sheets for 5 minutes. Transfer cookies to wire racks to cool completely.
9. Roll in remaining 1 cup confectioner's sugar.

Makes about 40 Olive Oil Wedding Cookies.

Recipe : Aged Maple Balsamic-Bacon Vinaigrette Over Wilted Baby Spinach

Ingredients

4 tablespoons The Olive Oil Experience Aged Maple Balsamic Vinegar
2 Tablespoon The Olive Oil Experience Red Wine Vinegar
1 teaspoon good quality Dijon style mustard
4 tablespoons The Olive Oil Experience Extra Virgin Olive Oil
2 tablespoon finely minced shallots
1/2 teaspoon Spice Galleria sea salt
freshly ground Spice Galleria black pepper to taste
4 slices center-cut bacon, cooked to a crisp and finely crumbled

2 quarts young spinach leaves, stems removed, washed

Directions

 

Place spinach in a serving bowl.

Place the maple balsamic, half the crumbled bacon, red wine vinegar, salt, half the shallots, pepper, and mustard in a small saucepan over medium heat.  Gently warm while whisking - remove from heat before it reaches a simmer.  Allow to cool for a minute, and then whisk in the extra virgin olive oil to emulsify.  Adjust seasoning, 

Gently dress spinach with warm vinaigrette and top with remaining crumbled bacon and shallot.

Serve warm

Recipe : Garlic Olive Oil Chicken with Mushrooms and Mozzarella

Ingredients:

-4 tablespoons The Olive Oil Experience Garlic Olive Oil
-2 skinless, boneless chicken breast halves
-6 fresh mushrooms, sliced
-2 cups shredded mozzarella cheese

Directions:

Heat the garlic olive oil in a skillet over medium heat. Place chicken in the skillet. Cook 12 minutes on each side, or until juices run clear. Set chicken aside, and keep warm. Stir mushrooms into the skillet, and cook until tender. Return chicken to skillet, layer with mushrooms, and top with cheese. Cover skillet, and continue cooking 5 minutes, or until cheese is melted.

Recipe : Super Easy Salmon Fillets

Ingredients


4  skinless salmon fillets
1  tbsp. The Olive Oil Experience robust 100% extra virgin olive oil
1  tbsp. Spice Galleria bay seafood seasoning
half of a lemon to squeeze

Directions

Pour olive oil into a large skillet and place over medium-high heat. Sprinkle salmon with bay seafood seasoning, then cook in hot oil for 5 minutes, flipping midway through cooking time. Salmon will be opaque when finished cooking.

Squeeze lemon juice over salmon and serve on a bed of rice.

Recipe : Baklouti Olive Oil Croquette

Crispy-crunchy on the outside, with soft billowy spicy Baklouti Chili Pepper Olive Oil spiked potato on the inside, concealing a gooey melted cheese center.

Ingredients
3 pounds russet potatoes, peeled and cut in to 2" chunks
2 tablespoons The Olive Oil Experience Baklouti Chili Pepper Olive Oil
1 tablespoon The Olive Oil Experience Garlic Olive Oil
1/3 cup grated Parmesan cheese
1/2 pound mozzarella cheese cut in to 1/2" cubes
3 large eggs
1 tablespoon finely minced flat leaf parsley
2 teaspoons sea salt
fresh ground pepper to taste
1 1/2 cups fine bread crumbs
For frying: The Olive Oil Experience Extra Virgin Olive Oil with a very low FFA, and very high phenol content

Directions
Place the potatoes in a large pot with enough salted water to cover. Bring to a boil and cook for approximately 15 minutes until the potatoes are tender. Allow the potatoes to cool completely. Mash the cooled potatoes, season with salt and pepper, and add the Garlic olive oil, Baklouti Chili Pepper Olive Oil, Parmesan, parsley, and one beaten egg. Mix thoroughly and set aside.

Beat the remaining two eggs in a separate bowl, and add the bread crumbs to another bowl.

Line a baking sheet with parchment paper.

Form the potato mixture in to a 2" oblong shape. Push a piece of mozarella in to the center of each oblong, and form the potato around in so that it is completely encased. Coat each croquette in egg, and then roll in bread crumbs to thoroughly coat. Set aside on the baking sheet.

Heat 2" of Extra Virgin Olive Oil in a heavy frying pan over medium high heat. When a deep fry thermometer reaches 375, fry the croquettes in batches until deep golden brown on all sides, about 2 minutes per side. Enjoy immediately.

Makes approximately 20 croquettes

Recipe : Almond - Lemon Olive Oil Cake with Strawberry Preserve Topping

Almond-Lemon Olive Oil Cake


1 1/4 cups all purpose flour + more for flouring pan
1/2 cup blanched almonds, toasted and then ground fine in a blender, grinder or food processor
1/2 cup The Olive Oil Experience Lemon  Olive Oil + more for greasing pan
4 large eggs, beaten
1 teaspoon Spice Galleria vanilla extract
1 cup granulated sugar
1 teaspoon fresh lemon zest
1 teaspoon baking powder
1/2 teaspoon Spice Galleria sea salt

Preheat the oven to 350 and adjust the rack to the middle of the oven. Using lemon olive oil, grease and flour one 9" cake pan.

Combine the eggs, sugar, lemon olive oil, vanilla, and lemon zest in a large mixing bowl or the bowl of a stand mixer. Whisk to thoroughly combine.

Combine the dry ingredients in a separate bowl and whisk to combine.

Add the dry ingredients to the wet ingredients in three batches, whisking after each addition. Pour in to the prepared cake pan and bake for 25-30 minutes until golden brown and a tester inserted in the center comes out clean. Allow to cool for five minutes in the pan and then gently run a knife around the side to loosen and invert on to a rack to fully cool.

Fresh Strawberry Preserve Topping

4 cups washed, hulled, strawberries sliced thin
1 cup granulated sugar
1 teaspoon fresh lemon zest
1 tablespoon fresh lemon juice

Combine the strawberries, sugar, zest, and juice in a heavy saucepan set over medium heat. Bring to a simmer. Simmer for 7 minutes being careful that the contents do not boil over. Set aside and allow to thicken as it cools to room temperature before spreading over cake with a dollop of lightly whipped cream on each slice (optional)

Serves 10

Recipe : Dark Chocolate - Blood Orange Cake with Blood Orange Ganache

Chocolate Cake

1/2 cup cocoa powder
1 tsp. Spice Galleria vanilla extract
1 1/2 cups all-purpose flour
1 cup granulated sugar
1/4 tsp. Spice Galleria sea salt
1 tsp. baking soda
1 tbsp The Olive Oil Experience Tangerine Balsamic
2 large eggs beaten with enough cold water to equal one cup
1/2 cup The Olive Oil Experience Blood Orange Olive Oil + more for greasing pans

Directions

Preheat the oven to 350ºF.

Lightly grease two 9-inch cake pans, one muffin pan, or one 13x9-inch pan with Blood Orange olive oil.

Mix together all the dry ingredients in a large bowl. Thoroughly mix together the liquid ingredients in a separate large bowl until smooth. Add the dry ingredients in to the wet and mix using a hand or stand mixer on low. Pour the mixture into the prepared pans.

Bake for 30 minutes (cupcakes will take about 15 min.) or until a cake skewer inserted in the center of the cake comes out clean. Make sure to not over-bake the cake. It should spring back when lightly touched, and a cake skewer inserted in the middle of the cake should come out clean.

Cool for 20-25 minutes before removing the cakes from the pans to cool completely. Apply ganache when cool.

 

Blood Orange Ganache

 

8 ounces semisweet chocolate chips or chunks
1/2 cup heavy cream
1 Tbs. The Olive Oil Experience Blood Orange Olive Oil

1 pinch of Spice Galleria sea salt

Place the chocolate chips in a heat-proof bowl. Heat the Cream in a sauce pan over medium heat until just about simmering. Pour the cream over the chocolate and allow to sit for five minutes. Gently whisk the chocolate and cream until smooth, consistent, and free from any lumps.

Add in the blood orange olive oil to the chocolate and whisk to thoroughly incorporate. Allow to cool until it reaches a spreadable consistency. Gently spread the slightly cooled ganache over the the completely cooled cake. Serve with lightly sweetened whipped cream and a tangerine segment as garnish, if desired.

Serves 12 small but decadent servings.

Recipe : Vermont Ginger Cookies

Vermont Ginger Cookies

2/3 cup The Olive Oil Experience mild 100% extra virgin olive oil

1 cup sugar

1 egg

4 tablespoons molasses

2 cups flour

2 teaspoons baking soda

1/2 teaspoon salt

1 teaspoon Spice Galleria ground cinnamon

1 teaspoon Spice Galleria ground ginger

1/4 cup sugar for coating

1. Preheat oven to 350F degrees. Line cookie sheets with parchment paper, nonstick foil, or silicone liners.
2. Mix all ingredients, except sugar for coating, in a large bowl.
3. Drop dough by rounded teaspoons into dish of sugar to coat with sugar.
4. Place cookies on prepared cookie sheets about 2 inches apart.
5. Press with the back of a fork to flatten slightly.
6. Bake for 8 to 10 minutes or until golden brown.
7. Remove from the oven and let cool for 1 to 2 minutes on the cookie sheets and then transfer cookies to wire racks to cool completely.

Makes about 48 cookies.

Recipe : Aged Raspberry Balsamic & Toasted Almond Vinaigrette

Aged Raspberry Balsamic & Toasted Almond Vinaigrette

Ingredients

3 tablespoons The Olive Oil Experience Raspberry Balsamic Vinegar

1 teaspoon lemon juice

2 tablespoons The Olive Oil Experience Toasted Almond Oil

1 teaspoon Dijon style mustard

1/2 teaspoon Spice Galleria sea salt

fresh ground Spice Galleria black pepper to taste

1/3 cup slivered toasted almonds

1/3 cup crumbled feta

2 quarts of your favorite lettuce greens

Directions

Place all the ingredients in to a bowl and whisk. Alternately, this can be made in a blender or food processor. Arrange arrange lettuce in a bowl, drizzle with vinaigrette, sprinkle with almonds and cheese.