Quince Vinaigrette Salad with Manchego and Marcona Almonds Quince Vinaigrette dressing served over hearts of romaine with Manchego cheese, Marcona almonds and dried cherries
1 pkg. (9 oz.) DOLE® Hearts of Romaine,
Quince Vinaigrette (recipe follows),
1/2 cup DOLE Red Onion, thinly sliced,
1 small red pear(s), cored and thinly sliced,
1/2 cup dried cherries,
1/2 cup Marcona almonds or blanched almonds, roughly chopped,
1/4 cup Manchego cheese, coarsely grated,
salt and pepper, to taste,
Step 1: Toss salad with Quince vinaigrette (recipe below) to taste. Top with sliced onion, pear, cherries, Marcona almonds and Manchego cheese. Season with salt and pepper, if desired. Refrigerate any remaining dressing.
Step 2: Quince Vinaigrette: Combine 1/4 cup quince paste (fig preserves may be substituted), 1/4 cup sherry vinegar, 1 tablespoon minced shallot and 1 teaspoon Dijon mustard in blender. Cover; blend at medium speed. Slowly add 1/2 cup olive oil in thin stream, until blended. Season to taste with salt and pepper. Makes about 1 cup.