Ingredients
Salad
- 5 ounces baby arugula washed and ready to eat package
- 1 honeycrisp apple
- 3 ounces manchego cheese
- 1/2 cup sliced almonds
Vinaigrette
- 6 tablespoons extra virgin olive oil
- 2 tablespoons apple cider vinegar
- 2 teaspoons maple syrup
- 1 teaspoon dijon mustard
- 1 tablespoon finely chopped shallots
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Toast the almonds in a large frying pan over medium heat - watch and stir frequently.
- Using a vegetable peeler thinly slice the manchego cheese.
- Whisk together all vinaigrette ingredients in a small bowl or measuring cup.
- Thinly slice the apple.
- In a large bowl dress arugula little by little - do not over dress - you may have a little left over. Stir in apples and top with cheese and almonds.
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