1kg Beetroot, leaves trimmed
200g Chorizo, skinned and thickly sliced
100g Whole blanched almonds
2 tbsp Quince jelly/paste
4 tbsp Sherry vinegar
2 tbsp Lemon juice
1 tbsp Extra virgin olive oil
2 Conference pears
Mixed salad leaves
50g Manchego cheese to garnish
Firstly, cook the beetroot by putting them in a large pan of cold water, and bring to the boil, cover and leave to simmer for around 20-40 mins or until they are soft throughout. Drain and allow to cool before peeling and slicing.
Fry the chorizo over a medium heat until crisp then keep warm and in the same pan fry the almonds until they start toasting and turning brown, then set aside.
For the dressing, put the quince jelly into the frying pan with the chorizo oil, sherry vinegar and half the lemon juice. Mix in the olive oil and season.
Core and thinly slice the pears and toss with the rest of the lemon juice and arrange on a serving plate with the salad leaves, beetroot, chorizo and almonds. Toss together with the dressing, garnish with shavings of manchego and serve immediately.