If you’re not familiar with Manchego, let me introduce you to my favorite cheese! Machego is a Spanish sheep’s milk cheese that is semi-firm and buttery while slightly sweet and nutty. It melts well (think grilled cheese) and is delicious with fruit and nuts, meats (in Spain they often serve it with Serrano ham), or bread/crackers on a cheese board or in a salad. Trader Joe’s and Costco carry versions, but you should be able to find it at most local supermarkets. If you’re looking for more ways to use it I have a handful of other recipes with Manchego here.

This arugula salad was meant as a side dish, but I ended up devouring most of it before dinner made it to the table (and spoiling my appetite hah)! Arugula, crisp apple, toasted sliced almonds, and Manchego are tossed with a light cider-maple vinaigrette. It’s simple and so delicious.

Arugula, Apple, and Manchego Salad

INGREDIENTS

Salad:
5 ounces arugula/baby arugula
1 crisp apple (such as Honey-crisp)
3.5 oz. Manchego, thinly sliced or grated
1/2 cup sliced almonds, lightly toasted

Vinaigrette:
1 Tbsp. cider vinegar
3 Tbsp. vegetable oil (I used grape-seed oil)
1 Tbsp. maple syrup
1/2 tsp. Dijon mustard
1/2 Tbsp. finely chopped shallot
~1/8 tsp. salt
~1/8 tsp. freshly ground black pepper

DIRECTIONS

1. Make the vinaigrette by whisking all of the ingredients together in a small bowl. Set aside.
2. Place the arugula in a serving bowl. Whisk the vinaigrette again until well combined, then add to the salad, little by little, until the greens are well dressed. Right before serving, cut the apple into thin slices and toss into the salad along with the Manchego and almonds. Taste and adjust seasoning, then serve immediately.

Serves 2-4 (but can be easily doubled, tripled, etc!).

Adapted from Once Upon a Chef