Field Green Salad with Mango and Quince Vinaigrette

There is so much I love about French culture–importance of good manners, deep appreciation of fine architecture, the love affair with perfume and unmentionables. And of course high on my list is the world of French food and food products. But what I love most about these consumables is the melodious sounding language that when converted to plain English I always get a big kick out of.

So on this week’s Fabulous Food Finds hunt, I was tickled when I found Huilerie Beaujolaise Vinagre de Coing, (five beautiful sounding words) is nothing more than Quince vinegar! But beyond the simple interpretation, Quince vinegar is anything but simple. A complex, slightly sweet and fruity vinegar, it’s a refreshing change from the usual red or white. It goes so very well with salads mixed with fruit such as this spring field green salad with juicy mangoes and succulent strawberries.

Well all I have to say is Ces’t magnifique!

FIELD GREEN SALAD WITH MANGO AND QUINCE VINAIGRETTE

1/2 cup peeled, diced English cucumber
1/2 cup diced red bell pepper
1/4 cup minced red onion
2 Tbsp minced fresh parsley

Vinaigrette:

3 Tbsp Huilerie Beaujolaise Vinaigre De Coing
1 tsp dijon mustard
1 garlic clove, minced
1/2 tsp honey
1/4 cup olive oil

4 cups field greens
1 large mango, peeled and thinly sliced
1/2 cup fresh strawberries, sliced

1/4 cup toasted pine nuts

1. In a medium bowl, mix together the cucumber, red pepper, red onion and parsley.

2. In a small bowl, whisk together the vinegar, mustard, garlic and honey. In a thin stream, whisk in the olive oil until the dressing is emulsified.

3. Add 2 tablespoons of the vinaigrette to the cucumber mixture and mix well.

4. Add the field greens to a platter. Top with the cucumber mixture. Arrange the mango and strawberry slices over all. Drizzle with remaining dressing. Top with pine nuts.

All photographs and recipe testing by Olga Berman from Mango & Tomato.