Watercress Salad with Manchego, Membrillo, and Almonds
1 medium garlic clove, minced
2 tablespoons sherry vinegar
1/4 cup extra-virgin olive oil
2 bunches watercress, stemmed and washed
1/2 cup slivered almonds, toasted
4 ounces Manchego cheese, shaved into thin slices
4 ounces membrillo, small dice
Combine the garlic, vinegar, and a couple pinches of salt in a medium, nonreactive bowl. Whisking constantly, add the olive oil in a steady stream until completely incorporated.
Combine the watercress, almonds, half of the cheese shavings, and half of the diced membrillo in a second bowl.
Drizzle the dressing over the salad and toss to coat. Divide the salad among 4 plates and garnish with the remaining cheese and membrillo. Serve immediately.
*Recipe and image courtesy of CHOW.com.*