The Beautiful Salad

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Iceberg lettuce is the type most often cut into wedges, but compact heads of Boston make nice wedges, too.

Tags: Easy, 30 mins, Salads, Vegetables, Fruit, Cheese, Vegetarian

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1/4 cup	no name Sliced Almonds
1 pkg (140 g)	PC Soft Unripened Herbed Goat's Milk Cheese
1 head	Boston lettuce, washed and dried (leave whole)
1/3 cup	PC Raspberry & White Balsamic Vinaigrette
20	raspberries

In small frying pan set over medium heat, cook almonds for 5 to 7 minutes, stirring occasionally, or until golden and fragrant. Set aside.
Using unflavoured dental floss, cut goat cheese log crosswise into 8 slices. Set aside.
Cut lettuce head into 4 wedges. Place a wedge on each of four plates. Drizzle with vinaigrette. Place two rounds of cheese and five raspberries on each wedge of lettuce. Scatter with almonds.

If your head of Boston lettuce is too leafy to cut into wedges, stack four or five whole leaves in the centre of each plate.