Herb Salad with Almond Vinaigrette

Ingredients

 * 8 cups loosely packed, small fresh baby or micro greens
 * 1 tbsp fresh chervil
 * 1 tbsp fresh chives
 * 1 tbsp fresh parsley
 * 1 tbsp fresh tarragon leaves
 * ¼ lb (½ cup) fresh almonds, coarsely chopped
 * 2 tbsp almond oil
 * 1 tbsp sherry vinegar
 * salt and freshly ground black pepper to taste
 * 1 cup thin shavings fresh Parmigiano-reggiano cheese

Directions

 * 1) Wash and rinse greens and herbs, and spin dry.
 * 2) Place almonds in large salad bowl, and use back of spoon to thoroughly crush.
 * 3) Whisk in oil and vinegar until emulsified.
 * 4) Season with salt and pepper.
 * 5) Arrange greens and herbs on top of dressing in bowl.
 * 6) Just before serving, toss to coat, garnish with cheese and serve.