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Manchego-Arugula Salad with Pomegranate Vinaigrette
Nb persons: 8
Yield:
Preparation time:
Total time:
Source: Katie Brown Celebrates
| 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 |
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.
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