Bitter Greens with Almonds and Goat Cheese Recipe

Preheat oven to 350 degrees F. Spread almonds in a pie plate and toast 10 minutes, until golden.

Let cool, then coarsely chop.

In a bowl, mix shallot and vinegar; let stand 10 minutes.

In a large bowl, toss arugula, endives, radicchio, and almonds.

In a skillet, heat oil, rosemary, and thyme over moderate heat 2 minutes, until they sizzle.

Stir in jam and cook until melted.

Add shallot and vinegar and cook over low heat until warmed.

Season with salt and pepper.

Pour dressing over greens and toss.

Mound salad on plates, arrange 2 rounds goat cheese on each plate, and serve.