Manchego and Serrano Ham Salad

Ingredients:

Manchego Anejo 150g

Martínez Somalo Serrano Ham Reserva 100g

1 bag of Rocket Leaves

Paiarrop Quince Paste 115g (membrillo)

Half Baguette

1 tablespoons red wine vinegar

1 tablespoon Dijon mustard

1 teaspoon honey

2 tablespoons olive oil

Method:
Combine bread pieces with 2 Tbsp. olive oil on a bowl; season with salt and pepper. Transfer to a pan and cook until bread is golden and crisp on the outside but still chewy inside, 5/7minutes.

For the vinaigrette mix red wine vinegar, mustard, olive oil and honey in a small bowl to combine.

Toss toasted bread, quince paste (membrillo), Serrano Ham and Manchego cheese in a large bowl to combine. Add Rocket leaves, drizzle vinaigrette over, and toss to coat. Taste salad and season with salt and pepper as needed.