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Piquillo Pepper-Fromage Blanc Salad
Elaine Johnson, Sunset Magazine

Serves 4
TIME 15 minutes

Maureen Cunnie of Cowgirl Creamery used to make this tapa when she worked at Green’s Restaurant in San Francisco.

½ cup            full-fat fromage blanc
3 tbsp. plus 1 tsp. extra-virgin olive oil
1 tsp. each     coarsely chopped fresh thyme leaves and chives
                     Freshly ground pepper
8 whole          roasted piquillo peppers or 4 small regular roasted red peppers (from a 12 oz. jar), rinsed and patted dry
1 qt.               lightly packed salad mix
2 tbsp.          coarsely chopped flat-leaf parsley
1 tbsp.           capers
1 tsp.             lemon juice
¼ cup            marcona almonds

1.  Combine fromage blanc, 1 tsp. oil, the thyme, chives, and a good grind of pepper in a bowl. Use a small spoon to fill peppers with the mixture.

2.  Arrange salad greens on plates with a filled pepper near them.

3.  Stir together the remaining 3 tbsp. oil, the parsley, capers, and lemon juice in a small bowl. Season generously with pepper.

4.  Drizzle dressing over peppers and greens and scatter almonds on top.

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