Quince Vinaigrette Salad with Manchego and Marcona Almonds
The quince looks like a dimpled golden pear, so during the short growing season in Spain you might be tempted to pick one off the tree and take a bite—but that would lead to some serious puckering. The fruit is coarsely textured and quite sour, but when cooked, the tart tannins mellow and the resulting paste or sauce has a delightful berry-meets-apple flavor. The vinaigrette for this lovely salad, which is topped with Marcona almonds, Manchego cheese and sweet dried cherries, is made with quince paste, a popular Spanish delicacy, which is often served as a companion to cheese. Look for quince paste near the artisan cheeses at most larger markets and cheese shops.
Ingredients
- 1/4 cup quince paste (fig preserves may be substituted)
- 1/4 cup sherry vinegar
- 1 tablespoon minced shallot
- 1 teaspoon Dijon mustard
- 1/2 cup olive oil
- 1 pkg. (15 oz.) DOLE® Classic Romaine Salad
- 3/4 cup DOLE Red Onion, peeled and thinly sliced
- 2 small red pears, cored and thinly sliced
- 3/4 cup dried cherries
- 3/4 cup Marcona almonds or blanched almonds, roughly chopped
- 1/2 cup Manchego cheese, coarsely grated
- Salt and pepper, to taste
Directions
- Combine quince paste, sherry vinegar, minced shallot and Dijon mustard in blender. Cover; blend at medium speed.
- Slowly add olive oil in thin stream, until blended. Season to taste with salt and pepper.
- Toss salad with quince vinaigrette to taste. Top with sliced onion, pear, cherries, Marcona almonds and Manchego cheese. Season with salt and pepper, if desired. Refrigerate any remaining dressing.