Directions

  1. Combine quince paste, sherry vinegar, minced shallot and Dijon mustard in blender. Cover; blend at medium speed.
  2. Slowly add olive oil in thin stream, until blended. Season to taste with salt and pepper.
  3. 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.