Ingredients: 3 quinces 1 cup of high grade champagne vinegar 1 cup of quince syrup 1/2 cup of sunflower oil or canola oil Salt to taste Sugar to taste Mixed mesclun greens Assorted cheeses (aged sheepís milk cheese, aged goatís milk cheese and surface ripened sheepís milk cheese) Assorted breads (apple walnut bread and seaweed bread)

Methods:

Vinaigrette

Cut the quinces into quarters, discard the core and put the pieces in a medium sized saucepan. Add the champagne vinegar. Add 1 cup of quince syrup to the pan as well. Cover the quinces with parchment paper or wax paper and put a plastic lid on top to add some weight and make sure that they are fully submerged in the vinegar. Heat for about two hours on medium/low heat and reduce by half. Once cooked, the quinces should be soft and will bleed a red color. Put the contents of the pan into a blender and puree. Add oil to reach desired consistency. Salt and sugar can be added to taste.

Toss the mixed greens lightly with the vinaigrette. Not very much is needed. Assorted cheeses and breads can be added to accompany the salad.