Ingredients:
3 tablespoons whole almonds, skin on
1 tablespoon pumpkin seeds
1½ teaspoons sesame seeds
pinch dried red pepper flakes
3 tablespoons olive oil
1½ tablespoons lemon juice
1 teaspoon balsamic vinegar
sea salt
freshly ground black pepper
3½ cups lettuce, bite-size pieces
1½ cups radicchio, bite-size pieces
¾ cup coarsely chopped fresh basil
½ cup freshly chopped fresh cilantro
1½ ounces chilled goat cheese, pinched into small nuggets

Directions:

  1. Coarsely chop the almonds, leaving many only chopped in halves and  thirds. Place a plate next to the stove. In a medium, deep skillet, combine the almonds, pumpkin seeds, sesame seeds, and pepper flakes. Toast them on medium heat, shaking almost constantly, until the sesame seeds are lightly browned, 1-2 minutes. Spread the mixture on the plate to cool.
  2. In a small bowl or glass measuring cup, whisk together the oil, lemon juice, and vinegar and season with salt and pepper to taste.
  3. In a large bowl, combine the lettuce, radicchio, and herbs; toss. Stir the dressing and pour over the salad; toss to combine. Add the nuts and seeds and toss. Divide the salad between 4 salad plates. Top with the cheese and serve.

4 servings