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Arugula Salad with Manchego and Walnuts

Serves 4
Time 10 min
The crisp peppery flavor of arugula combines nicely with toasted walnuts and Manchego, a mild Spanish sheep's milk cheese. A great beginning to a meal of grilled or roasted chicken and vegetables.
Ingredients
  • 1/4 cup coarsely chopped walnuts
  • 1 1/2 tablespoon champagne vinegar or Spanish sherry vinegar
  • 3 tablespoons walnut oil
  • 3 tablespoons extra-virgin olive oil
  • 1/2 teaspoon fine sea salt
  • Ground black pepper, to taste
  • 8 cups arugula, stems removed
  • 1/4 cup shaved aged Manchego or Drunken Goat cheese
  • 1/4 cup thinly sliced red onion, (optional)
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Method

Toast walnuts in a dry skillet over low heat until fragrant and lightly browned. 

Whisk together vinegar, walnut oil, olive oil, salt and pepper. 

Arrange arugula, walnuts, cheese and onion on serving plates; drizzle with vinaigrette and serve.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 1/4 cup coarsely chopped walnuts
  • 1 1/2 tablespoon champagne vinegar or Spanish sherry vinegar
  • 3 tablespoons walnut oil
  • 3 tablespoons extra-virgin olive oil
  • 1/2 teaspoon fine sea salt
  • Ground black pepper, to taste
  • 8 cups arugula, stems removed
  • 1/4 cup shaved aged Manchego or Drunken Goat cheese
  • 1/4 cup thinly sliced red onion, (optional)
Shop with Prime

Exclusively for Prime members in select ZIP codes.