Courtesy of Rick DeBeaord, executive chef at Café Rouge
½ pound mâche
1 pint blueberries
1 cup almonds
½ teaspoon Espelette pepper
¼ cup chopped parsley
1 tablespoon Champagne vinegar
3 tablespoons extra-virgin olive oil
½ teaspoon salt
Place almonds on baking sheet and toast in 350˚ oven until golden brown, about 15 minutes.
Cool and chop roughly. Mix olive oil into vinegar with whisk then add salt and Espelette pepper.
When ready to serve toss all ingredients together and serve on chilled plates.