Arugula Salad with Shaved Manchego
The sheep's milk manchego cheese adds bite to an already peppery salad.
- Total Time:
- Servings: 4
Source: Everyday Food, October 2006
- 1 to 2 teaspoons honey
- 2 tablespoons white balsamic or white-wine vinegar
- 2 tablespoons olive oil
- Coarse salt and ground pepper
- 2 bunches arugula, about 1 pound total, well rinsed, thick stems removed
- 1/4 cup oil-packed sun-dried tomatoes, drained and thinly sliced
- 4 ounces Manchego cheese
In a large bowl, whisk honey and vinegar until combined. Whisk in oil; season with salt and pepper.
Add arugula and sun-dried tomatoes. Using a vegetable peeler, thinly shave the Manchego; add half to the bowl, and toss to combine. Divide among 4 serving plates; top with remaining Manchego. Serve immediately.