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Almond and Raisin Agrodolce

['1/4 cup chopped golden raisins', '1/4 cup white wine vinegar', '1/3 cup extra-virgin olive oil', '1/4 cup chopped skin-on almonds', '1 small red onion, very thinly sliced, rinsed, patted dry', '1/2 tsp. finely grated lemon zest', '1/4 tsp. crushed red pepper flakes', 'Kosher salt', '1/2 cup parsley leaves with tender stems']

Place raisins in a medium bowl and pour vinegar over (it should cover raisins). Let sit, stirring occasionally, 10 minutes for raisins to soften.
Meanwhile, combine oil and almonds in a small skillet and set over medium heat. Cook, stirring occasionally, until flesh is golden brown, about 5 minutes. Transfer to a small bowl and let cool.
Mix raisins, onion, lemon zest, and red pepper flakes into almonds; season with salt. Let sit 10 minutes.
Toss in parsley just before serving.
Agrodolce (without lemon zest and parsley) can be made 3 days ahead. Cover and chill. Bring to room temperature before using.

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