- 1/2 cup extra-virgin olive oil
- 1/4 cup white wine vinegar
- 3 tablespoons quince paste (membrillo)
- 1 medium shallot, thinly sliced
- 4 cups (loosely packed) baby frisée
- 4 cups (loosely packed) assorted baby greens
- Cracked black pepper
- 4 slices local goat cheese
- 4 small wedges local blue cheese
- 4 slices firm aged local cow's-milk or sheep's-milk cheese
- 12 slices artisanal salami
- 8 slices speck or prosciutto
- 1/2 cup Marcona almonds
- 1/4 cup Lucques olives or other green olives or 1 small Granny Smith apple, cored, thinly sliced
- Baguette slices
- Puree all ingredients in blender. Season to taste with salt and pepper.
- Place frisée and other greens in large bowl. Add 1/2 cup dressing; toss to coat. Season with salt and pepper. Divide greens among plates. Sprinkle cracked pepper over.
- Arrange cheeses, meats, almonds, and olives or apples around greens and serve with baguette slices.
- Available at natural foods stores and specialty foods stores, and from .
- If you can't find local meats and cheeses, go online. Buy cheeses at , or search for local sources at cheesesociety.org. For meats, try laquercia.us or .