Cured Sheep’s Cheese and Anchovy Salad Recipe
With summer heat and good weather you might desire light dishes without spending much time in the kitchen. This is one of them. Cured Cheese from Moncayo with anchovies salad and dried fruit vinaigrette. Simple and delicious recipe!
This Spanish artisan cheese is made from raw sheep’s milk and it has a strong and persistent flavour having matured for over two months. Don’t you think it’s the best time to taste it in a summer salad? That’s why we are here, foodies.
Ingredients
– Cured Sheep’s Cheese from Moncayo (Mariscal & Sarroca)
– Anchovies
– Lettuce mix
– Nuts: pistachios, almonds, walnuts
– Extra Virgin Olive Oil Mariscal & Sarroca
– Vinegar
Preparation
Once we have cut our cheese, the only mystery is in the vinaigrette. To achieve a top vinaigrette, mix 2/3 of olive oil and 1/3 of vinegar. Low heat a few minutes in a saucepan, without reaching to fry. Then let it cool to room temperature.
In a bowl, put vinegar with a pinch of salt. Then, stir good.
Finally, add the vinegar and oil mixture with the nuts. We have our vinaigrette!
Now, we only have to add the anchovies.
A quick and delicious recipe to taste this amazing cheese from Spain that you can find in our shop online:
