If you can't find Garrotxa cheese, use another salty, semifirm Spanish cheese, such as Manchego, instead (but be warned: Gato chef Bobby Flay may not approve).
Recipe information
Yield
4 Servings
Ingredients
Ingredient info:
Preparation
Step 1
Preheat oven to 375°F. Toss bread pieces with 2 tablespoons olive oil on a rimmed baking sheet to nicely coat; season with salt and pepper. Spread out in a single layer and bake, tossing halfway through, until bread is golden and crisp on the outside but still chewy inside, 8–10 minutes.
Step 2
Meanwhile, whisk horseradish, vinegar, mustard, and honey in a small bowl to combine. Whisking constantly, drizzle in vegetable oil, then remaining 2 tablespoons olive oil.
Step 3
Toss toasted bread, membrillo, and Garrotxa cheese in a large bowl to combine. Add arugula, drizzle horseradish vinaigrette over, and toss to coat. Taste salad and season with salt and pepper as needed.
