Arugula Orange Manchego Salad
Author note: To make this salad ahead of time, slice the toppings and place in a airtight container. Once ready to serve, add the toppings to the arugula and vinaigrette and toss.
1 7 ounce bag of arugula
1/4 cup fresh basil, chiffonade (and more for topping)
3/4 cup shallots, thinly sliced
3/4 cup manchego slices (used with a vegetable peeler)
1 orange, quartered and thinly sliced
Basil-Orange Sherry Vinaigrette (click here for recipe)
- In a large bowl add the arugula. Then top with the basil, shallots, manchego and orange. Add half of the vinaigrette and toss.
- Add the remaining vinaigrette and toss again. Serve immediately, topped with extra basil.