Autumn salad


  • 200 g of mixed leaf salads (endive, lamb’s lettuce, etc)
  • 100 g feta cheese (other soft cheese may also be used)
  • 100 g parmesan
  • 100 g quince paste
  • 1 pomegranate, peeled
  • 20 g walnuts, shelled
  • 20 g blanched almonds
  • Salt, olive oil and balsamic vinegar


First, chop the mixed leaves. Separate the pomegranate seeds and mix with the leaves. Dice the quince paste and feta cheese and add to the salad. Top with wafer thin shavings of parmesan. Chop the walnuts and almonds, sprinkle over the salad for decoration, and dress to taste.

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