Ensalada Mono

By Andy Nusser, Tarry Lodge, Casa Mono/Bar Jamon

2 heads frisee, large chop
1/2 cup marcona almonds
1 teaspoon Pimenton

Membrillo Vinaigrette:
1/4 cup quince paste
1/2 cup orange juice
2 T sherry vinegar
1/2 cup olive oil
salt and pepper

First, combine all the ingredients for the vinaigrette and emulsify in a blender. In a food processor, pulse to chop the Marcona almonds and Pimento. Dress the cleaned frisee with the vinaigrette and toss the crushed Marcona almonds and Pimento over the frisee. Serve with sliced Manchego cheese.