To save time you can use fresh ricotta — but it is very easy to make your own curd.
For the quince:
2 large quince
1 cinnamon sticks
4 tbsp sugar
Juice of 1 lemon
For the curd:
600ml pint milk
2tbsp natural yoghurt
2 tbsp lemon juice
For the hazelnuts:
1 tbsp good quality honey
For the vinaigrette:
2 tbsp olive oil
1 tbsp cider vinegar
1 tsp honey
Salt and pepper
Bag of mild salad leaves, preferably lambs leaf
Cut the quince with the skin on into segments and remove the core with a sharp knife.
Soak them in water to cover and add the lemon juice, sugar and a cinnamon stick.
Bring to a boil and then simmer until they soften (approx 10 minutes). Allow to cool in the liquid
For the curd cheese: bring the milk to a boil and add 2 tbsp yogurt and the lemon juice.
Mix until the curds form and separate from the whey. Cool a little then pour into a fine sieve or cheesecloth. Discard the whey.
For the hazelnuts: heat your oven to 180°C and roast the nuts for 10 minutes. Mix with the honey, stir to coat and season.
Combine all the vinaigrette ingredients in a jar and shake well.
To assemble the salad: dress the salad leaves with some of the vinaigrette and divide them between four plates.
Top with the curd, quince, nuts and some more vinaigrette.
If you like, sprinkle with a few chilli flakes.