Watercress Salad w/Manchego, Membrillo & Almonds
1 clovegarlic, peeled and minced
2 sticksherry vinegar
1/4 cextra virgin olive oil (spanish if you have it)
2 bunchwatercress, stemmed and washed
1/2 cslivered almonds, toasted (i used marcona almonds)
4 ozmanchego cheese, shaved into thin slices (i tried with a combination of manchego and murcia al vino)
4 ozmembrillo, cut into small dice
How to Make Watercress Salad w/Manchego, Membrillo & Almonds
- Combine the garlic, sherry vinegar, and a couple pinches of salt in a medium, nonreactive bowl. Whisking constantly, add the olive oil in a steady stream until completely incorporated.
- Combine the watercress, almonds, half of the cheese shavings, and half of the diced membrillo in a large serving bowl (also non-reactive!). Drizzle the dressing over the salad and toss to coat.
- Divide the salad among 4 plates and garnish with the remaining cheese and membrillo. Serve immediately.