Green salad with quince cheesecake
Ingredients for 2 servings:
1 large ripe quince
100 g sugar
50 ml cognac
1 small cinnamon stick
50 g blue cheese
150 g cheese spread
1 teaspoon dry or fresh thyme
Black pepper to taste
1 tablespoon fine mustard
60 ml olive oil
1 handful of toasted and chopped walnuts
Cut the quince in half lengthwise, remove the core. Combine sugar, cognac, a little water and the cinnamon stick in a saucepan. Bring to a boil and immerse the quince halves. Cook until softened. Drain and let cool.
Take 2 stainless steel molds 6 to 8 cm in diameter and place a few quince slices in it to make a base. Mix the cheeses and spices into a homogeneous paste, then distribute it in the 2 molds. Press to smooth. Finish the cheesecakes with a new layer of quince slices. Let cool in the refrigerator for 1 hour.
To make the salad sauce, emulsify the mustard, olive oil and the cooking juice of the quince.
To present the salad, arrange a few green salad leaves on 2 plates. Drizzle with sauce. Place an unmolded quince cheesecake in the middle of each plate. Sprinkle with walnuts and serve.