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Arugula, Apples & Manchego in Cider Vinaigrette

Servings

4

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With tart apples, nutty manchego, and a cider vinaigrette, this autumn arugula salad hits all the right taste buttons.

Once Upon a Chef

INGREDIENTS

FOR THE SALAD:
5 ounces arugula or baby arugula
1 crisp apple, such as Fuji or Honeycrisp
3½ ounces Manchego, thinly sliced
½ cup sliced almonds, lightly toasted if desired

FOR THE VINAIGRETTE
2 tablespoons cider vinegar
6 tablespoons vegetable oil
2 teaspoons maple syrup
1 teaspoon Dijon mustard
1 tablespoon finely chopped shallots, from 1 shallot
Heaping ¼ teaspoon salt
¼ teaspoon freshly ground black pepper

Instructions

Make the vinaigrette by whisking all of the ingredients together in a small bowl. Set aside.

Place the arugula in a serving bowl. Whisk the vinaigrette again until well combined, then add to the salad, little by little, until the greens are well dressed; you may have a little left over. Right before serving, cut the apple into thin slices and toss into the salad along with the Manchego and almonds. Taste and adjust seasoning, then serve immediately.
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