Recipe information
Yield
4 Servings
Ingredients
dressing
1
/2 cup extra-virgin olive oil
1
/4 cup white wine vinegar
3
tablespoons quince paste (membrillo)*
1
medium shallot, thinly sliced
salad
4
cups (loosely packed) baby frisée
4
cups (loosely packed) assorted baby greens
Cracked black pepper
4
slices local goat cheese
4
small wedges local blue cheese
4
slices firm aged local cow's-milk or sheep's-milk cheese
12
slices artisanal salami
8
slices speck or prosciutto
1
/2 cup Marcona almonds
1
/4 cup Lucques olives or other green olives or 1 small Granny Smith apple, cored, thinly sliced
Baguette slices
Need to make a substitution?
Preparation
dressing
Step 1
Puree all ingredients in blender. Season to taste with salt and pepper.
salad
Step 2
Place frisée and other greens in large bowl. Add 1/2 cup dressing; toss to coat. Season with salt and pepper. Divide greens among plates. Sprinkle cracked pepper over.
Step 3
Arrange cheeses, meats, almonds, and olives or apples around greens and serve with baguette slices.
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