A tasty and rich in calcium salad which is perfect to accompany other plates. Use a mezclum of fresh buds and wash them up in cold water during several minutes. Drain properly. Prepare some slices of goat rolls previously caramelized. Cut the quince jam into pieces or laminas.
Prepare the vinaigrette by mixing up some virgin olive oil with some Modena balsamic vinegar and a bit of iodized salt and pepper.
Dress the mezclum with the vinaigrette in a bowl to mix everything up properly. Divide it on the different plates by adding the pieces of quince jam, the walnuts and the roll cheese.