Green salad with quince jelly, cheese, and walnuts
This salad is a favourite of my grandmother Manuela. I've always wondered what was so special about the combination of fresh cheese with quince paste, but when I finally tried this salad I understood at once. The mix of the ingredients results in an interesting, curious combination of flavours.
lets get
cooking
- 250 grams fresh cheese
- 150 grams quince paste
- 100 grams walnuts
- 50 grams roasted sunflower seeds
- 1 bag mixed salad greens
- Extra virgin olive oil
- Apple cider vinegar
- 1 tablespoon honey
- Salt to taste
- Cut the fresh cheese and quince jelly into cubes of equal size, and set aside.
- In a large serving bowl or platter, put a base of mixed greens, and top with the cubes of quince paste and cheese. Sprinkle the nuts and sunflower seeds all over.
- To make the vinaigrette, combine a tablespoon of honey with the apple cider vinegar, extra virgin olive oil (approximately one part vinegar to three parts olive oil), and salt to taste.
- Add the dressing to the salad and it’s ready to enjoy!
This recipe gives us the chance to turn a light salad into a powerhouse meal that will fill you with energy and all the natural nutritional benefits of the unsaturated fats from the quince paste. It contains a wide range of vitamins and minerals: magnesium, potassium, selenium, folate, vitamin E and a variety of B vitamins in the quince paste and vegetables; calcium, phosphorus, vitamins A, D, and B2 in the cheese; plus all the natural fibre in the vegetables.
