How to make
Clean the quince and cut it into small pieces. Boil to remove the typical astringent taste.
Peel the turnip, carrot and cucumber. Cut the vegetables into strips using a peeler and place them in a bowl.
Heat olive oil in a pan on the stove. Fry the bacon, until it aquires a golden color.
Add the sugar to the pot with the quinces. Blend and strain to obtain a smooth creamy mixture. Add finely chopped mint leaves, olive oil and lemon juice. Season with salt.
Garnish the salad with the fried bacon and season with the chilled quince dressing.
