From: Chef Douglas Rodriguez, De La Costa Restaurant, Chicago. Yield: 1 salad. 1 oz. green California seedless grapes ½ head frisee lettuce ½ oz. feta cheese ¼ tsp. curry powder ¼ oz. Marcona almonds 1 tsp. kosher salt 1 tsp. black pepper 1 oz. sherry vinaigrette (recipe follows) 6 cubes almond gelee (recipe follows) Almond Milk Gelee: 1 qt. milk 4 oz. sliced almonds 1½ tsp. coriander seeds 1 orange, peeled 1 oz. almond paste 10 sheets gelatin 1 Tbsp. kosher salt Sherry ...

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