3hearts baby romaine, trimmed and leaves separated
3ouncesquince paste, diced into 1/4 inch cubes
⅔cupchopped marcona almonds
3ouncesmanchego cheese, freshly grated
For vinaigrette: Place lemon zest, juice, mustard, and honey into a large mixing bowl and whisk together. While whisking, pour oil, in a slow and steady stream until fully incorporated and blended together. Season with salt and pepper.
Top vinaigrette with romaine, cubed quince paste and half the almonds and toss together. Pour salad onto a large platter, into a single layer and sprinkle with remaining almonds.
Grate cheese over salad, creating a blanket of manchego. Lightly season and serve.