Inspired by a dish I had in Barcelona recently, I've created what, for me, has become the salad of the summer. It's one I can't get enough of at the moment. I've created it as sort of a un-recipe- it's one where the quantites can be amended to suit your own taste and number of servings. Try it with different leaves- I had Baby Gem lettuce the first time I made this but it also works with Rocket.
Goat's Cheese and Membrillo Salad
50g mild goat's cheese, diced or crumbled
olive oil and sherry vinegar
Place the lettuce on a plate and sprinkle the membrillo and goat's cheese on top. Drizzle with olive oil and sherry vinegar. Top with the almonds.