1.   Combine the endive, radicchio, watercress, grapes, blue cheese and toasted almonds in a large bowl.

2.   Coarsely grate or process remaining cup toasted almonds.

3.   In what may be the most unusual of her new dishes, a prune juice reduction is used to top a dessert of coffee ice cream and toasted almonds.

4.   Lightly toast the almonds.

5.   Spoon sabayon alongside the fruit and garnish with toasted almonds.

6.   Two different rices, tiny peas, toasted almonds and figs make for a winning combination in this fragrant salad with a decided East Indian slant.