Mixed Greens with Duck Prosciutto, Quince, Manchego and Maple-Thyme Vinaigrette

By • June 17, 2009 • 5 Comments

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Author Notes: I came up with this recipe for a charity dinner I catered last fall. I had been looking for an excuse to use duck prosciutto, and the typical Spanish pairing of manchego and quince paste (or membrillo) led me to forgo the more standard choice of pears. What makes this salad so quintessentially fall, however, is the combination of maple syrup and thyme in the dressing - it's both woodsy and slightly sweet. This is a great salad for a dinner party, as it looks quite pretty.Merrill Stubbs

Serves 6

For the quince

  • 1 cup sugar
  • 2 large quince

For the salad

  • 1 tablespoon balsamic vinegar
  • 2 tablespoons Meyer lemon juice (or regular lemon juice)
  • 1 tablespoon maple syrup
  • 1 teaspoon Dijon mustard
  • 1 teaspoon chopped fresh thyme leaves
  • salt and freshly ground pepper
  • 1/3 cup extra-virgin olive oil
  • 12 cups mixed salad greens
  • 18 slices duck (or regular) prosciutto
  • 6 ounces Manchego cheese
  1. Combine the sugar with 3 cups water in a saucepan and bring to a boil. Meanwhile, peel and core the quince and cut them into ½-inch slices, adding them to the saucepan as you cut them. When the water boils, lower the heat so it is just simmering and poach the quince until they are pink and tender, stirring frequently, about 15 minutes. Let the quince cool in the liquid and then drain on towels.
  2. To make the vinaigrette, whisk together the balsamic vinegar, lemon juice, maple syrup, mustard, thyme and salt and pepper to taste. Slowly drizzle in the olive oil, whisking continuously. Combine the salad greens with about two thirds of the dressing, taste, and add more dressing, salt and pepper if necessary. To serve, arrange about 6 slices of quince around the edge of each of 6 salad plates. Pile a heap of the dressed greens in the center of each plate. Arrange 3 slices of prosciutto around the edge of each salad, and using a cheese slicer, shave thin slices of Manchego over the top. Serve immediately.
Jump to Comments (5)

Tags: dinner party, fall, savory

Comments (5) Questions (0)

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11 months ago CarlaCooks

Thanks for a wonderful recipe, Merrill! I made this last night and it was a wonderful salad. I made the quince a few days in advance and am keeping it (with most of the sugar syrup) in a jar in the fridge. The salad was perfectly balanced: nice, tart dressing, sweet and slightly tart quince, rich duck, and earthy cheese.

Merrill

11 months ago Merrill Stubbs

Merrill is a co-founder of Food52.

So glad you enjoyed it!

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over 2 years ago Helenegordon

Was given some duck prosciutto in a gift basket and this recipe was the perfect
way to use it during a family pre Christmas dinner. The dressing was a revelation
and my 31 year old daughter liked it so much, I made it again the following night
on just a regular green tossed salad--just as terrific.

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about 5 years ago Tom Kelly

This looks incredible.

Merrill

about 5 years ago Merrill Stubbs

Merrill is a co-founder of Food52.

Thanks, Tom!