2 Tbsp Pedro Ximénez sherry vinegar
In a small bowl toss 1 Tbsp of the PX Vinegar with half of the microgreens and a pinch of Maldon salt.
Arrange small bundles of the dressed microgreens on top of each crostini.
Place a small piece of the Valdeon cheese and an equal size piece of quince paste on top of the microgreens.
Arrange on a platter – this looks great on a white serving dish.
Make more as needed using the other half of the ingredients.
Tasty little mouthfuls!
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