Arugula Salad with Shaved Manchego

Prep Time:
15 mins
Total Time:
15 mins

The sheep's milk manchego cheese adds bite to an already peppery salad.


  • 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

  • ¼ cup oil-packed sun-dried tomatoes, drained and thinly sliced

  • 4 ounces Manchego cheese


  1. In a large bowl, whisk honey and vinegar until combined. Whisk in oil; season with salt and pepper.

  2. 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.

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