I came up with this recipe for a charity dinner I catered last fall. I had been looking for an excuse to use duck prosciutto, and the typical Spanish pairing of manchego and quince paste (or membrillo) led me to forgo the more standard choice of pears. What makes this salad so quintessentially fall, however, is the combination of maple syrup and thyme in the dressing - it's both woodsy and slightly sweet. This is a great salad for a dinner party, as it looks quite pretty.

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