This salad showcases some of the finest Spanish ingredients: oranges, sherry vinegar, Membrillo, Manchego cheese, and sweet and creamy cured ham.
Manchego and orange salad
Ingredients:
3 ripe large navel oranges
8 slices of Jamon (cured ham)
12 slices of Manchego cheese
1 head cleaned Belgium endive
½ cup of black and green olives
1 ripe avocado
4 cooked artichokes (canned)
1 3-ounce piece of Membrillo (quince paste)
Splash of sherry vinegar
Drizzle of olive oil
Method:
1. Remove the skin and pith from the oranges and slice two of the oranges into rounds and the other two oranges into segmented pieces.
2. Divide orange onto four serving plates, add a couple of thin slices of the peeled avocado, crushed black and green olives, diced Membrillo, and quartered artichokes.
3. Next, add the cleaned and chopped Belgium endive, drizzle with a little sherry vinegar, drizzle with top-quality olive oil and season with a little cracked black pepper.
4. Next, add the three slices of Manchego cheese and two slices of Jamon and serve.
Serves 4
Courtesy Michael Bonacini, www.oliverbonacini.com