Quince and Grogonzola cheese salad


100 g mesclun

200 g quince

120 g Gorgonzola cheese

60 g toasted hazelnuts

Bread toast with dried grapes (optional)



4 teaspoons extra virgin olive oil

1,5 teaspoons quince vinegar or apple vinegar

1 teaspoon mustard



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.



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



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.

Related products

Shares this recipe

  • Send the recipe to a friend

Enjoy our Jams and Confitures Freshly made of fresh fruit

 Get free delivery from 40€

be up to date with Priorat Natur?