Arugula Salad With Manchego And Walnuts


1/4 cup coarsely chopped walnuts
1 1/2 tablespoons Champagne vinegar or Spanish sherry vinegar
3 tablespoons walnut oil
3 tablespoons extra virgin olive oil
Sea salt, to taste
Ground black pepper, to taste
8 cups arugula, stems removed
1/4 cup shaved aged Manchego or Drunken Goat cheese
Thinly sliced red onion (optional)


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.

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