Arugula, Hearts of Escarole, & Shaved Manchego Salad

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Serves 6 as a side salad
The contrast of spicy arugula, crisp escarole, and smooth Manchego cheese-a harmonious trio-makes this simple summer salad a standout.

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Dressing:

1/4 cup aged balsamic vinegar1 Tbs. fresh lemon juice

1/2 Tbs. red wine vinegar

1/2 Tbs. water

1 tsp. Dijon mustard

1/4 cup olive oil

Salad:

4 oz. organic wild arugula

1 head escarole, green edges cut off and white heart sliced crosswise into one-inch pieces

3 oz. raw-milk Manchego, shaved into thin strips

2 Tbs. toasted pine nuts

  1. To Make Dressing: Combine first five ingredients in jar, and shake to combine. Add olive oil, and shake to blend.
  2. To Make Salad: Combine arugula, escarole, and Manchego in large bowl. Drizzle half of dressing mixture over greens, just enough to moisten lightly, and toss gently. (Refrigerate remaining dressing for another use.) Divide among six plates, and sprinkle with pine nuts.

per serving: 128 cal; 4g pro; 11g total fat (4g sat fat); 3g carb; 15mg chol; 102mg sod; 1g fiber;
1g sugars

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