Arugula with manchego, roasted almonds and quince dressing

MAKES 4 SERVINGS

1/4 cup quince paste

2 tablespoons red wine vinegar

2 tablespoons extra-virgin olive oil

1 teaspoon freshly squeezed lemon juice

Kosher salt

Freshly ground black pepper

2 bunches arugula, tough stems removed

4 ounces manchego cheese, shaved

½ cup almonds, toasted and coarsely chopped

Put the quince paste and 1 tablespoon of the red wine vinegar in a medium non-reactive bowl. Use a whisk to break up the quince paste, and then whisk the mixture to a smooth consistency. Whisk in the remaining tablespoon of vinegar, the oil and the lemon juice. Season with the salt and pepper. The dressing can also be made in a blender, but it will emulsify, making it thicker and opaque. It will taste the same, but you may want to thin it with a little more red wine vinegar.

To assemble: Just before serving, toss the arugula leaves with the dressing and most of the shaved manchego and chopped almonds. If you are using the thicker, emulsified dressing, toss the arugula gently, so the delicate leaves do not get weighed down. Divide the arugula among four serving plates and sprinkle with the remaining manchego and almonds.

Matthew Kenney's Big City Cooking (Chronicle Books, 2003)

Nutrition facts per serving: 281 calories, 23 g fat, 6 g saturated fat, 20 mg cholesterol, 11 g carbohydrates, 10 g protein, 403 mg sodium, 3 g fiber