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Enjoy this original salad and learn how to use different textures and flavors!
100 g of mesclun
200 g of quince paste
120 g of Gorgonzola cheese
60 g of toasted hazelnuts
Bread toast with raisins (optional)
VINAIGRETTE
4 teaspoons of extra virgin olive oil
1,5 teaspoons of quince vinegar or apple vinegar
1 teaspoon of mustard
1- Wash the mesclun and drain with a salad spinner.
2- Cut the quince paste into small pieces. Spread the cheese on the toasts.
3- Peel the 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 and stir it.
PRESENTATION
Put a base of mesclun, add some quince paste dices, and hazelnuts. Add bread toasts with Gorgonzola cheese or the cheese itself and dress with vinaigrette.
Recipe by: @cuinacinc
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