Poached Quince Salad

Salty ham, buttery cheese, and rich almonds play up the delicate sweetness of the honey-poached quinces in this sweet-savory salad. For the best results, use Marcona almonds, which are fried salted almonds imported from Spain.

For the poached quinces

• 1 lb. quinces (about 2 medium)
• 2 T bs. honey
• 2 strips lemon zest (each 1/2 x 2 inches)

For the salad

• 4 cups mâche or baby arugula
• 4 oz. thinly sliced Serrano ham or prosciutto,cut into 1/4-inch-wide ribbons
• 2 Tbs. extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• 1/3 cup coarsely chopped toasted, salted almonds
• 1 to 2 oz. firm, mild-flavored cheese,such as Manchego or Asiago, shaved into small pieces (using a vegetable peeler)
• 4 tsp. balsamic vinegar, preferably aged 12 to 25 years

Make the poached quinces

Peel, quarter, and core each quince. Put the quinces, honey, and lemon zest in a 3-quart saucepan. Add enough water to cover the quinces by 1 inch (about 1-1/2 quarts). Bring to a boil over mediumhigh heat. Put a plate or a lid that’s smaller than the saucepan on the quinces to submerge them. Reduce the heat to a simmer and cook until the quinces are tender when pierced with a knife, about 45 minutes. Let them cool in the cooking liquid.

Assemble the salads

Toss the mâche or arugula, ham, and olive oil in a large bowl. Season to taste with salt and pepper. Divide the salad evenly among 4 plates. Slice the quinces and arrange on each plate. Sprinkle the almonds and cheese on top. Drizzle each salad with 1 tsp. of the balsamic vinegar.

Mixed Green Salad with Red-Wine & Dijon Vinaigrette

Consider this a guide to building a mixed green salad and use whichever leaves are available at the grocery store or farmers’ market. I love to add fresh herbs and celery leaves for an extra flavor boost.

• 1 Tbs. red-wine vinegar
• 3/4 tsp. Dijon mustard
• 1/4 tsp. minced garlic
• 3 Tbs. extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• 1 head red or green romaine (3/4 to 1 lb.), trimmed, washed, dried, and torn into bite-size pieces (about 5 cups)
• 1 cup mâche, trimmed, washed, and dried (1 to 2 oz.)
• 1 cup oak leaf lettuce, trimmed, washed, and dried (1 to 2 oz.)
• 1 cup mizuna or baby spinach leaves, trimmed, washed, and dried (1 to 2 oz.)
• Leaves from 1 head celery
• 1/2 cup fresh basil leaves (green or purple), torn into small pieces
• 1/2 cup fresh chervil sprigs
• 1/4 cup chopped fresh chives

Combine the vinegar with the mustard and garlic in a small bowl and whisk in the olive oil. Season with salt and pepper to taste.

Just before serving, toss the romaine, mâche, oak leaf lettuce, mizuna or spinach, celery leaves, and herbs in a large bowl with just enough of the vinaigrette to lightly coat them (you may not need all of the vinaigrette). Season with salt and pepper to taste and serve.

Mixed Green Salad with Red-Wine & Dijon Vinaigrette

Consider this a guide to building a mixed green salad and use whichever leaves are available at the grocery store or farmers’ market. I love to add fresh herbs and celery leaves for an extra flavor boost.

• 1 Tbs. red-wine vinegar
• 3/4 tsp. Dijon mustard
• 1/4 tsp. minced garlic
• 3 Tbs. extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• 1 head red or green romaine (3/4 to 1 lb.), trimmed, washed, dried, and torn into bite-size pieces (about 5 cups)
• 1 cup mâche, trimmed, washed, and dried (1 to 2 oz.)
• 1 cup oak leaf lettuce, trimmed, washed, and dried (1 to 2 oz.)
• 1 cup mizuna or baby spinach leaves, trimmed, washed, and dried (1 to 2 oz.)
• Leaves from 1 head celery
• 1/2 cup fresh basil leaves (green or purple), torn into small pieces
• 1/2 cup fresh chervil sprigs
• 1/4 cup chopped fresh chives

Combine the vinegar with the mustard and garlic in a small bowl and whisk in the olive oil. Season with salt and pepper to taste.

Just before serving, toss the romaine, mâche, oak leaf lettuce, mizuna or spinach, celery leaves, and herbs in a large bowl with just enough of the vinaigrette to lightly coat them (you may not need all of the vinaigrette). Season with salt and pepper to taste and serve.

Poached Quince Salad

Salty ham, buttery cheese, and rich almonds play up the delicate sweetness of the honey-poached quinces in this sweet-savory salad. For the best results, use Marcona almonds, which are fried salted almonds imported from Spain.

For the poached quinces

• 1 lb. quinces (about 2 medium)
• 2 T bs. honey
• 2 strips lemon zest (each 1/2 x 2 inches)

For the salad

• 4 cups mâche or baby arugula
• 4 oz. thinly sliced Serrano ham or prosciutto,cut into 1/4-inch-wide ribbons
• 2 Tbs. extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• 1/3 cup coarsely chopped toasted, salted almonds
• 1 to 2 oz. firm, mild-flavored cheese,such as Manchego or Asiago, shaved into small pieces (using a vegetable peeler)
• 4 tsp. balsamic vinegar, preferably aged 12 to 25 years

Make the poached quinces

Peel, quarter, and core each quince. Put the quinces, honey, and lemon zest in a 3-quart saucepan. Add enough water to cover the quinces by 1 inch (about 1-1/2 quarts). Bring to a boil over mediumhigh heat. Put a plate or a lid that’s smaller than the saucepan on the quinces to submerge them. Reduce the heat to a simmer and cook until the quinces are tender when pierced with a knife, about 45 minutes. Let them cool in the cooking liquid.

Assemble the salads

Toss the mâche or arugula, ham, and olive oil in a large bowl. Season to taste with salt and pepper. Divide the salad evenly among 4 plates. Slice the quinces and arrange on each plate. Sprinkle the almonds and cheese on top. Drizzle each salad with 1 tsp. of the balsamic vinegar.