Baby Greens with Artisinal Cheeses and Charcuterie

• 1/2 cup extra-virgin olive oil
• 1/4 cup white wine vinegar
• 3 tablespoons quince paste (membrillo)*
• 1 medium shallot, thinly sliced
• 4 cups (loosely packed) baby frisee
• 4 cups (loosely packed) assorted baby greens
• Cracked black pepper
• 4 slices local goat cheese
• 4 small wedges local blue cheese
• 4 slices firm aged local cow's-milk or sheep's-milk cheese
• 12 slices artisanal salami
• 8 slices speck or prosciutto
• 1/2 cup Marcona almonds*
• 1/4 cup Lucques olives or other green olives or 1 small Granny Smith apple, cored, thinly sliced
• Baguette slices

1. Puree all ingredients in blender.
2. Season to taste with salt and pepper.
3. Place frisee and other greens in large bowl.
4. Add 1/2 cup dressing; toss to coat.
5. Season with salt and pepper.
6. Divide greens among plates.
7. Sprinkle cracked pepper over.
8. Arrange cheeses, meats, almonds, and olives or apples around greens and serve with baguette slices.
9. Available at natural foods stores and specialty foods stores, and from tienda.com.
10. If you can't find local meats and cheeses, go online.
11. Buy cheeses at murrayscheese.com, or search for local sources at cheesesociety.org.
12. For meats, try laquercia.us or zingermans.com.

extravirgin olive oil, white wine vinegar, quince paste, shallot, baby frisee, baby greens, pepper, local goat cheese, cheese, aged, salami, speck, marcona almonds, lucques olives

Taken from www.epicurious.com/recipes/food/views/baby-greens-with-artisinal-cheeses-and-charcuterie-352590 (may not work)