Quince, Manchego and Arugula Salad |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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Lovely simple salad with Spanish tones. Great for tapas or as a starter for your next dinner party. Serve with a lovely rose. (Remember Lancer's? Perfect for this. ) Taken from tapenawines . (This recipe calls for 1 oz. of cheese per salad; that seems like alot to me. Please use your own discretion when adding the cheese, so as not to smother the salad. As I said seems like a lot, to me. Ingredients:
6 ounces manchego cheese, shaved thin |
1 tablespoon olive oil |
1 teaspoon coarse sea salt |
4 ounces quince paste, cut into thin slices at room temperature |
3 cups baby arugula, washed |
fresh pepper, to taste |
Directions:
1. In a large bowl, toss the arugula with olive oil and season with sea salt.
2. Divide the arugula onto 6 small plates.
3. Place a slice of quince paste on top of each plate.
4. Sprinkle each plate with cheese.
5. Season with pepper.
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