Quince and Grogonzola cheese salad

INGREDIENTS

100 g mesclun

200 g quince

120 g Gorgonzola cheese

60 g toasted hazelnuts

Bread toast with dried grapes (optional)

 

VINAIGRETTE

4 teaspoons extra virgin olive oil

1,5 teaspoons quince vinegar or apple vinegar

1 teaspoon mustard

 

ELABORATION

Wash lettuce or mesclun. Drain with salad spinner.

Cut quince into small pieces. Spread Gorgonzola cheese on bread toasts.

Peel hazelnuts (you can either leave them whole or break them down into tiny pieces.

 

VINAIGRETTE

In a bowl add olive oil, vinegar, mustard, and a pinch of salt.

 

PRESENTATION

Put a base of mesclun, spread quince, and hazelnuts. Add bread toasts with Gorgonzola cheese or the cheese alone and dress with vinaigrette. Lastly, add a drizzle of olive oil.


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