BEVERAGES CHEESE MEAT SPECIALTIES SEAFOOD OLIVE OIL AND VINEGAR VEGETABLES AND FRUITS OLIVES RICE AND PASTA SPICES COOKIES SWEETS AND NUTS COOKWARE AND CERAMICS REGIONAL SPECIALTIES GIFT BASKETS Baby Field Greens with Piquillo Pepper Vinaigrette For the Vinaigrette 1 teaspoon Dijon-style mustard Salt and pepper to taste 1/4 cup white wine vinegar 1/2 cup extra virgin olive oil 1/4 cup chopped piquillo peppers 1 tablespoon fresh parsley, finely chopped 1 garlic clove, minced Combine all the ingredients in a glass jar with a secure lid. Shake well. For a smoother dressing, combine all the ingredients, except the parsley, in a blender. Blend until smooth. Sprinkle the chopped parsley into the dressing. For the Salad 4-6 cups of mixed baby field greens. Manchego Cheese Sliced almonds Toss the greens with the dressing. Top with thin slices of Manchego and sliced almonds.