Ingredients Jump to Instructions ↓

  1. 1/3 cup fine dry bread crumbs

  2. 1/3 cup toasted almonds

  3. 1 teaspoon Essence, recipe follows

  4. 1 (8-ounce) piece manchego (the medium aged variety - it should not be too hard), rind removed and cut into 4 equal rounds

  5. 1 egg white, beaten

  6. 2 tablespoons Sherry vinegar

  7. 1 tablespoon minced shallots

  8. 1/2 teaspoon minced garlic

  9. 2 tablespoons assorted chopped fresh herbs, such as parsley , chives, basil, and marjoram

  10. 1/4 teaspoon salt

  11. 1/4 freshly ground black pepper

  12. 1/2 cup olive oil

  13. 6 ounces mesclun , or other salad greens, rinsed and spun dry

  14. 2 small oranges, segmented

  15. 1/2 cup toasted pinenuts

  16. 4 ounces Serrano ham , chiffonade

  17. Fresh baby parsley sprigs, garnish

  18. Chives, garnish

Instructions Jump to Ingredients ↑

  1. In a food processor , pulse the bread crumbs, almonds, and Essence until the nuts are ground, being careful not to over-grind. Place in a shallow dish.

  2. Dip the cheese slices in the egg white, then into the bread crumb mixture, turning to coat on all sides and pressing to adhere. Place on a plate, cover with plastic and refrigerate 30 minutes to 1 hour.

  3. Preheat the oven to 400 degrees F.

  4. In a bowl, combine the vinegar, shallots , garlic, herbs, salt, and pepper. Slowly add the oil, whisking to make an emulsion .

  5. Place the greens and orange segments in a large bowl and toss lightly with dressing to taste. Adjust seasoning to taste. Divide among 4 salad plates.

  6. On a small, lightly greased baking sheet, bake the cheese rounds until golden brown and softened, about 5 minutes. Remove and transfer 1 round to each salad. Sprinkle the pine nuts and ham over the top of each salad, and garnish with the parsley sprigs and chives.

  7. Serve immediately with warm croutons.


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