Rock Samphire & Sliced Almond Salad refined and elegant

1 In a frying pan pour your olive oil, when it is slightly warm, add your almonds and sauté them without burning them,
then drain them quickly in a strainer placed over a bowl (keep the rendered oil).

2 Pour this oil into your frying pan, add a little wasabi, stir with a whisk then reheat and add your glasswort and radish slices, just do 2 turns in the pan and remove from heat.

3 Then add some of your almonds, your vinegar and stir, then arrange harmoniously on your plates with the rest of the toasted almonds on top.
This starter can be eaten warm or cold.
*Choose the time at the very beginning of harvesting when the glasswort or samphire are not yet woody.
If you don't have wasabi, season with a little Espelette chili powder.