Ingredients
-
1 -2 tablespoon honey
-
2 tablespoons white balsamic vinegar or 2 tablespoons white wine vinegar
-
2 tablespoons olive oil
-
coarse salt, to taste
-
fresh ground black pepper, to taste
-
2 -3 tablespoons slivered almonds
-
2 bunches arugula, well rinsed, thick stems removed (About 1 lb)
-
1/4 cup sun-dried tomato packed in oil, drained and thinly sliced
-
4 ounces manchego cheese, thinly sliced
Instructions
- In a large bowl, whisk honey and vinegar until combined. Whisk in oil; season with salt and pepper.
- Add arugula, sun-dried tomatoes and almonds to the dressing.
- Lightly toss.
- Using a vegetable peeler, thinly shave the Manchego; add half to the bowl, and toss to combine.
- Divide among four serving or salad plates; top with remaining Manchego.
- Serve immediately.