- ¾ pounds (300g) field greens
- Olive oil, to taste
- Sherry vinegar, to taste
- Salt, to taste
- Pepper, to taste
- 6 medium-thick slices manchego cheese
- Season the field greens with olive oil, sherry vinegar, salt, and pepper. Mix well and place some salad on each plate.
- Heat cheese slices on the plancha for 30 seconds on each side. Put cheese on top of the salads and serve.