Summer's Bounty Salad Platter created by: Almond Board of California

servings 4
ingredients 2 cups whole natural almonds
2 Tbs. each grated orange peel, garlic powder and ground ginger
2 tsp. almond oil
1 small each cantaloupe and honeydew
1/2 each watermelon and pineapple
1 pint basket strawberries
8 bunches green grapes
2 bunches endive
1 head romaine lettuce
1 1/2 lbs. small assorted cheese wedges*
preparation Spread almonds in shallow pan. Toast at 350°F, 15 minutes, stirring once or twice; cool. In small saucepan blend soy sauce with honey. Stir in orange peel, garlic and ginger. Bring mixture to a boil over medium heat. Stir in almonds; toss to coat evenly. Boil, stirring constantly, until liquid is absorbed, about 5 minutes. Toss with almond oil. Place almonds on cookie sheet in a single layer, separating out almonds. Bake in center of oven at 250°F, 15 minutes. Pour out onto oiled waxed paper. Toss and separate every 5 minutes and cool  Store in tightly closed plastic bag when cool. Cut cantaloupe and honeydew in half; remove seeds; cut into small wedges; remove peel.**  Arrange fruit on individual serving plates or one large platter. Separate endive and romaine lettuce leaves. Use outer romaine leaves for another use. Place endive and inner romaine leaves on plates. Add wedges of cheese. Just before serving, pile seasoned almonds onto plate (approximately 1/4 cup per serving).

*Stronger flavored cheese may be spread on endive – mild flavored cheese on romaine.

**Cut watermelon and pineapple into wedges leaving rinds and crown on.