Dinner: Baby Greens with Artisinal Cheeses and Charcuterie
Recipe by Jeanne Thiel Kelley Most chefs don't focus on salads. Maybe that's how "chefs salad" came to mean a pile of iceberg lettuce topped with bits of cheese, strips of cold cuts, and wedges of hard-boiled eggs. But with all the fantastic American ch
Ingredients
1/2 cup extra-virgin olive oil
1/4 cup white wine vinegar
3 tablespoons quince paste (membrillo)*
1 medium shallot, thinly sliced
Instructions
Puree all ingredients in blender. Season to taste with salt and pepper.
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Nutrition Facts
Serving Size: 4
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
