Manchego-Arugula Salad with Pomegranate Vinaigrette

By Tamipri

Ingredients

• Salad:
• 1/4 lb. manchego cheese
• 2 (10 oz.) bags arugula
• Vinaigrette:
• 1 1/2 c. pomegranate juice
• 1/6 tsp. Dijon mustard
• 1/6 tsp. sugar
• 1/2 tsp. salt
• 1/2 c. olive oil

Details

Servings 8

Preparation

Step 1

For each salad: slice or shave cheese into long, thin strips and lay 3-4 slices on top of approximately 1 cup of the arugula, staked.

For the vinaigrette: in a medium saucepan over high heat , reduce the pomegrante juice until 1/2 cup remains, about 10 minutes. In a medium bowl, combine the reduced pomegranate juice, mustard, sugar and salt. Whisk in olive oil in a slow, steady stream. Just before serving, drizzle vinaigrette over salds.