Poached Quince Salad

Ingredients

• 2 quinces, peeled and cut into wedges
• 1/4 cup white wine vinegar
• 2 tablespoons honey
• 2 tablespoons olive oil
• 1 teaspoon ground cinnamon
• Salt and freshly ground black pepper, to taste
• 4 cups mixed salad greens
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped walnuts

Directions

1. Peel the quinces, then cut each one into quarters and remove the cores. Transfer the fruit to a 3-quart saucepan with the honey and lemon zest. Pour in enough water so the quinces sit under 1 inch of liquid, about 1-1/2 quarts.
2. Set the pan over medium-high heat and bring everything to a boil. Place a plate or lid that fits inside the saucepan over the quinces to keep them under the liquid. Lower the heat until the liquid is gently simmering, then cook until a knife slides into the fruit easily, about 45 minutes. Leave the quinces in their poaching liquid while they cool.
3. In a large bowl, toss together the mâche or arugula, ham, and olive oil. Add salt and pepper to your liking. Share the salad evenly among 4 plates. Cut the quinces into slices and lay them over each salad. Scatter the almonds and cheese over the top, then finish each plate with 1 tsp. of the balsamic vinegar.