Ingredients

1/2 cup extra-virgin olive oil

1/4 cup white wine vinegar

3 tablespoons quince paste (membrillo)*

1 medium shallot, thinly sliced

Salad:

• 4 cups (loosely packed) baby frisée
• 4 cups (loosely packed) assorted baby greens
• Cracked black pepper
• 4 slices local goat cheese
• 4 small wedges local blue cheese
• 4 slices firm aged local cows-milk or sheep's-milk cheese
• 12 slices artisanal salami
• 8 slices speck or prosciutto
• 1/2 cup Marcona almonds*
• 1/4 cup Lucques olives or other green olives or 1 small Granny Smith apple, cored, thinly sliced
• Baguette slices

Description

Most Chefs Don't Focus On Salads. Maybe That's How 'chef?s Salad' Came To Mean A Pile Of Iceberg Lettuce Topped With Bits Of Cheese, Strips Of...

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