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 Vinaigrette:

4 shallots, peeled

6 oz. sherry vinegar

16 oz. blended oil

½ bunch fresh thyme

¼ oz. honey

1 Tbsp. kosher salt

1 ½ tsp. black pepper

For almond gelee: Combine milk, almonds, coriander, orange, almond paste and salt in large pot. Bring to a boil, then puree in a blender. Strain puree through a chinois. Bloom gelatin. Set in ½ sheet pan lined with plastic. Cool, then cut into 1 cm cubes. Chill until ready to serve. Yields ½ sheet pan.

For sherry vinaigrette: Blend all ingredients together. Yields 1 qt.

For white salad: Combine salad ingredients in a bowl with 6 almond gelee cubes. Toss with sherry vinaigrette to coat. Serve immediately.

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