Lovely simple salad with Spanish tones. Great for tapas or as a starter for your next dinner party! Serve with a lovely rose. (Remember Lancer's? Perfect for this!) Taken from tapenawines .com and posted for ZWT. (This recipe calls for 1 oz. of cheese per salad; that seems like alot to me. Please use your own discretion when adding the cheese, so as not to smother the salad! As I said seems like a lot, to me...)

Ingredients

6 serv.

manchego cheese↗6 ounces
shaved thin
olive oil↗1 tablespoon
coarse sea salt↗1 teaspoon
quince paste4 ounces
cut into thin slices at room temperature
baby arugula↗3 cups
washed
fresh pepper↗
to taste

Step-by-step instructions

1
In a large bowl, toss the arugula with olive oil and season with sea salt.
2
Divide the arugula onto 6 small plates.
3
Place a slice of quince paste on top of each plate.
4
Sprinkle each plate with cheese.
5
Season with pepper.

Source: food.com

Original recipe ↗

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