SPINACH SALAD WITH GRILLED CHEESE AND FRESH FRUIT

Maridaje: 

Ingredientes:

250 g fresh white cheese.

125 g fresh raspberries.

125 g of lamb’s lettuce leaves.

2 tablespoons of peeled and toasted Marcona almonds.

½ red onion.

1 heart of romaine lettuce.

6 small leaves of chives.

1 Mango.

1 spoonful of GUAiNOS Early Harvest Premium Extra Virgin Olive Oil.

1 tablespoon of GUAiNOS Wine Jam.

1 cup of water.

1 teaspoon fine salt.

1 teaspoon unsalted butter.

1 turn of Chef’s Pepper mill.

Sea salt to taste.

Preparación:

  • Cut the cheese into 2 thick slices. Place on absorbent kitchen paper to release the whey.
  • Wash the raspberries, cut them in half and place them on absorbent paper to dry them.
  • Wash the mango, peel and cut into small cubes.
  • Wash the lamb’s lettuce and drain.
  • Wash the lettuce, chop it with your hands and drain it together with the lamb’s lettuce.
  • Finely chop the chives.
  • Place the water and salt in a small bowl. Mix together.
  • Cut the onion into thin slices and dip it into the bowl of salted water.
  • Separately, in another small bowl, mix the Premium Early Harvest Extra Virgin Olive Oil, salt, pepper, and ½ tablespoon of GUAiNOS Wine Jam. Mix well and set aside.
  • Drain the onion that has been marinating in salted water. Dry it with absorbent kitchen paper. This procedure is done so that the onion does not sting, or water the eyes, or leave a strong taste in the mouth. The longer you leave it to marinate, the softer it will become.
  • Heat the griddle or frying pan over medium-high heat. Place the teaspoon of butter in the centre, and as soon as it melts, turn up the heat and add the cheese. Grill it, turning it over and over, allowing it to brown on both sides. Remove and set aside. Do not leave it on the heat for too long as it will soften and release the whey, so it is important that the griddle is hot.

 

Emplatado

  • In the centre of the plate, first place the lettuce and then the lamb’s lettuce.
  • Place the raspberries, almonds, and mango on top. Then the red onion rings.
  • Drizzle the salad with the dressing we prepared with the Early Harvest Premium Extra Virgin Olive Oil and the Wine Jam.
  • Top with grilled cheese.
  • With the help of a spoon, spread half a spoonful of the reserved Wine Jam on top of the cheese.