Arúgula Recipe

Prepare membrillo

Cut 1.5 tablespoons of membrillo (quince paste) into small pieces so it will break down more easily when whisked into the dressing.

Place the chopped membrillo, sherry vinegar, lemon juice, Dijon mustard, and honey (if using) into a small bowl or jar.

Use a small whisk or fork to mash and combine the membrillo with the liquids. If the paste resists dissolving, add 1 tablespoon warm water and continue whisking until the mixture is smooth and uniform.

Slowly stream in the extra-virgin olive oil while whisking vigorously to emulsify the dressing. Continue until fully incorporated and the dressing is glossy. Season with fine sea salt and freshly ground black pepper to taste. Taste and adjust acidity or sweetness (more vinegar or honey) as desired.

Set the vinaigrette aside at room temperature for at least 10 minutes to allow flavors to meld. If it becomes too thick, whisk in a little more warm water, 1 teaspoon at a time, to reach a pourable consistency.

Heat a small dry skillet over medium heat. Add the sliced almonds in a single layer and toast, stirring or shaking the pan frequently, until they are fragrant and lightly golden, about 2–4 minutes. Watch closely to prevent burning.

Transfer the toasted almonds to a plate to cool while you finish the salad.

In a large bowl, combine the arugula and torn frisée. Gently toss to blend the greens.

Add the quartered fresh figs and small cubes of membrillo to the bowl with the greens. Reserve a few fig quarters and membrillo cubes for garnish, if desired.

Drizzle about two-thirds of the membrillo vinaigrette over the greens and fruit (you can start with 2–3 tablespoons and add more to taste). Gently toss the salad with tongs or by hand until the leaves are lightly dressed and evenly coated. Avoid overdressing; you want the membrillo accents to shine.

Arrange the dressed greens on a serving platter or divide among 4 plates. Scatter the shaved manchego evenly over the top.

Sprinkle the toasted sliced almonds over the salad for crunch. Finish with a light sprinkle of sea salt and the remaining freshly ground black pepper. Taste and add additional vinaigrette if desired.

Garnish with the reserved fig quarters and membrillo cubes. Serve immediately.