Cheese salad recipe
This recipe works equally well as a starter or 'pudding' at a supper party. The honeyed sweetness of the membrillo complements both the cheese and the bitter winter leaves. I like to use a mixture of sheep’s, soft goat’s and semi-cured cow’s cheeses to give a variety of textures and flavours. You can choose your own favourites.
Ingredients
Dressing- 40 g Walnuts
- 5 tbsp Extra virgin olive oil
- 2 tbsp White wine vinegar
- 1 pinch Sea salt
- 1 pinch Freshly ground black pepper
- 50 g Membrillo, cut into small cubes
- 120 g Chicory andradiccho salad leaves
- 2 Mint leaves
- 120 g Sheep's cheese, cut into batons
- 120 g Cow's cheese, cubed
- 120 g Goat's cheese, crumbled
Details
- Cuisine: Spanish
- Recipe Type: Starter
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 10 mins
- Serves: 4
Step-by-step
- Preheat the oven to 220°C/425°F/gas 7. Break the walnut kernels into largish pieces, and spread them on a baking tray. Place in the oven for around 4 to 6 minutes, by which time the buts will start to colour and smell toasty. Remove and leave to cool. Pick out any debris like skin and small bits of nut
- To make the dressing, whisk the oil and vinegar together, along with a pinch of salt and pepper, then stir in the membrillo cubes and walnuts
- Mix the salad leaves and mint together in a bowl and stir through half the dressing. Divide the salad between four plates. Arrange the cheeses nicely on top of each portion. Finish off with the rest of the dressing
Also worth your attention:
More recipes from José Pizarro
Seasonal Spanish Food by José Pizarro
How to make the perfect potato salad by Anna Marie Julyan