Food & Cooking Recipes Salad Recipes Arugula Salad with Shaved Manchego 3.5 (8) 1 Review By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Prep Time: 15 mins Total Time: 15 mins Servings: 4 The sheep's milk manchego cheese adds bite to an already peppery salad. Ingredients 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 Directions 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. Print