butter lettuce2 heads
washed and dried
 Kosher salt 1/2 tsp
 rice bran oil 1/2 cup
 whole almonds 1/2 cup
  extra-virgin olive oil 1/4 cup
or nectarines, plums
 sherry vinegar2 Tbsp
 dijon mustard2 tsp
 Zest and juice of an orange 1/2 each
 Kosher salt and black pepper to taste
 sheep's cheese 1/4 lb
 fennel1 bulb
julienned or shaved
For the Salad
Chop or tear the lettuce into bite-sized pieces.
For the Almonds
Shallow fry the almonds in rice bran oil until golden brown, then while still hot, sprinkle with salt.
For the Stone Fruit
Brush with olive oil and grill until slightly softened and has grill marks.
For the Sherry Vinaigrette
In a bowl, whisk together the vinegar, mustard, orange juice, and zest. While whisking, slowly drizzle in the olive oil until emulsified. Season to taste with salt and pepper.
To Assemble
Toss the lettuce with enough vinaigrette to lightly coat the leaves. Arrange on a platter. Lightly dress the fennel and arrange over the lettuce. Finish with the stone fruit, sheep's cheese and almonds.