1/4cupfresh basil, chiffonade (and more for topping)
3/4cupshallots, thinly sliced
3/4cupmanchego slices, used with a vegetable peeler
1orange, quartered and thinly sliced
Basil-Orange Sherry Vinaigrette, see recipe link below
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.
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.Click here for Basil-Orange Sherry Vinaigrette recipe.