Manchego And Mushroom Sandwiches With Arugula Salad Recipes

ARUGULA, APPLES & MANCHEGO IN CIDER VINAIGRETTE

Steps:

• Make the vinaigrette by whisking all of the ingredients together in a small bowl. Set aside.
• 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; you may have a little left over. 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.

ARUGULA AND MUSHROOM SALAD

Steps:

• Whisk the mustard, vinegar, shallots, chives, 1/4 teaspoon salt and a few grinds of pepper together in a medium bowl. Gradually whisk in the oil to emulsify.
• Combine the arugula, endives and mushrooms in a salad bowl, and toss with the vinaigrette. Serve immediately.

MARINATED MUSHROOM AND ARUGULA SALAD

Steps:

• Heat 2 tablespoons of the oil in a skillet over medium heat. Add the mushroom caps and cook until brown and tender, about 8 minutes. Stir the remaining olive oil, vinegar, onion, water, garlic, coriander, pepper flakes, salt, and pepper together in a bowl. Add the oil mixture to the mushrooms and cook until tender and marinade has reduced, about 10 to 12 minutes.
• Transfer to a bowl and cool. Serve now or refrigerate for up to a week.
• Meanwhile, put the almonds in a small dry skillet over medium heat, toss until evenly toasted and fragrant, about 2 minutes. Set aside.
• Toss the arugula with the marinated mushrooms and marinade in a large bowl and divide among 4 plates. Shave the cheese and scatter the almonds over the top.
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ARUGULA SALAD WITH MANCHEGO, APPLES, AND CARAMELIZED WALNUTS

Steps:

• Boil balsamic vinegar in small saucepan over medium-high heat until syrupy and reduced to 1/4 cup, about 4 minutes.
• Whisk oil and Champagne vinegar in bowl. Season with salt and pepper. (Can be made 4 hours ahead. Keep at room temperature. Rewarm balsamic syrup before using. Rewhisk vinaigrette before using.)
• Toss arugula, apples, half of cheese, dates, walnuts, and shallots in large bowl with enough vinaigrette to coat. Season salad with salt and pepper.
• Mound salad in center of each plate. Drizzle balsamic syrup around salads. Sprinkle remaining cheese atop salads.