- 1/2 loaf ciabatta bread, cut into 1″ pieces
- 4 tablespoons olive oil, divided
- Kosher salt, freshly ground pepper
- 2 tablespoons drained prepared horseradish
- 2 tablespoons white wine vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon honey
- 2 tablespoons vegetable oil
- 2 ounces membrillo (quince paste), cut into 1/4″ pieces
- 4 ounces Garrotxa cheese, finely grated on a Microplane
- Baby arugula (for serving)
- Membrillo is available at specialty foods stores and some supermarkets, and online.
- Preheat oven to 375°F. Toss bread pieces with 2 tablespoons olive oil on a rimmed baking sheet to nicely coat; season with salt and pepper. Spread out in a single layer and bake, tossing halfway through, until bread is golden and crisp on the outside but still chewy inside, 8–10 minutes.
- Meanwhile, whisk horseradish, vinegar, mustard, and honey in a small bowl to combine. Whisking constantly, drizzle in vegetable oil, then remaining 2 tablespoons olive oil.
- Toss toasted bread, membrillo, and Garrotxa cheese in a large bowl to combine. Add arugula, drizzle horseradish vinaigrette over, and toss to coat. Taste salad and season with salt and pepper as needed.