Goat’s cheese with quince paste vinaigrette
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Goat’s cheese can be cooked with excellent results, it melts easily and does not lose any of its beautiful flavour. Mariscal & Sarroca has several goat’s cheese varieties from the best producing regions in Spain: Moncayo, Asturias and Albarracin. Any of them would work really well in this original recipe.
Ingredients (serves 4):
– 8 thick slices of goat’s cheese
– 50 g. quince paste from Mariscal & Sarroca
– 100 ml cider vinegar
– Extra virgin olive oil Mariscal & Sarroca
– 1 Romaine lettuce
– 2 medium tomatoes
– 100 g. pine kernels
– Flour for coating the cheese
– Salt
For the quince vinaigrette: Melt the quince paste with the cider vinegar over a low heat, and when it reaches the right consistency add a little extra virgin olive oil. Remove from the heat and reserve.
Prepare a salad with the lettuce leaves, tomatoes and pine kernels. You can roast the kernels in a pan for a few minutes for extra crunchiness and flavour.
Roll the cheese slices in the flour and do them very slightly under a grill or on a grilling pan.
Serve them warm over the salad, with the dressing and seasoning. It is really delicious!!
Go into our online shop to find all the special ingredients you need for this recipe and many others.
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