Ingredients

• 1/3 cup fine dry bread crumbs
• 1/3 cup toasted almonds
• 1 teaspoon Essence, recipe follows
• 1 (8-ounce) piece manchego (the medium aged variety - it should not be too hard), rind removed and cut into 4 equal rounds
• 1 egg white, beaten
• 2 tablespoons Sherry vinegar
• 1 tablespoon minced shallots
• 1/2 teaspoon minced garlic
• 2 tablespoons assorted chopped fresh herbs, such as parsley, chives, basil, and marjoram
• 1/4 teaspoon salt
• 1/4 freshly ground black pepper
• 1/2 cup olive oil
• 6 ounces mesclun, or other salad greens, rinsed and spun dry
• 2 small oranges, segmented
• 1/2 cup toasted pinenuts
• 4 ounces Serrano ham, chiffonade
• Fresh baby parsley sprigs, garnish
• Chives, garnish

Directions

Essence (Emeril's Creole Seasoning):

2 1/2 tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried leaf oregano

1 tablespoon dried thyme

Combine all ingredients thoroughly and store in an airtight jar or container.

Yield: about 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.