• Endives
  - Lettuce
  - Arugula
  - 250 gr. of semi-cured goat’s cheese
  - 150 gr. of dried fruit (raisins, pine nuts, walnuts)
  - 100 gr. of red quince
  - Virgin olive oil
  - Sherry wine vinegar
  - Cooking salt
  - 1 egg for the breading
  

Wash and drain the salad leaves. Cut 2 slices of fresh cheese per person, bread them and fry until golden brown. Cut the salad leaves into pieces and place them on a dish. Sprinkle the dried fruit on top. Make a vinaigrette dressing using the vinegar, oil and salt. Add to taste. Cut the quince into very thin slices (two per serving) and place the fried cheese on top.