Check out our video here for a great way to use this vinaigrette.
Yield: approximately ¾ cup
2 ounces quince paste
2 tablespoons warm water
1 tablespoon Dijon mustard
¼ cup aged sherry vinegar
Kosher salt and freshly ground black pepper
½ cup extra virgin olive oil
Combine quince paste and warm water in a blender and blend until smooth. Add the mustard and vinegar and blend until combined. With the motor running, slowly drizzle in the olive oil and continue blending until emulsified; season with salt and pepper to taste.