Quince Manchego And Arugula Salad Recipes

ARUGULA SALAD WITH SHAVED MANCHEGO

Arugula Salad with Shaved Manchego image

The sheep's milk manchego cheese adds bite to an already peppery salad.

Provided by Martha Stewart

Time 15m

Number Of Ingredients 7

Ingredients

1 to 2 teaspoons honey
2 tablespoons white balsamic or white-wine vinegar
2 tablespoons olive oil
Coarse salt and ground pepper
2 bunches arugula, about 1 pound total, well rinsed, thick stems removed
1/4 cup oil-packed sun-dried tomatoes, drained and thinly sliced
4 ounces Manchego cheese

Steps:

In a large bowl, whisk honey and vinegar until combined. Whisk in oil; season with salt and pepper.
Add arugula and sun-dried tomatoes. Using a vegetable peeler, thinly shave the Manchego; add half to the bowl, and toss to combine. Divide among 4 serving plates; top with remaining Manchego. Serve immediately.

ARUGULA, APPLES & MANCHEGO IN CIDER VINAIGRETTE

Arugula, Apples & Manchego in Cider Vinaigrette image

With tart apples, nutty manchego, and a cider vinaigrette, this autumn arugula salad hits all the right taste buttons.

Provided by Jennifer Segal

Categories Salads

Yield 4

Number Of Ingredients 11

Ingredients

5 ounces arugula or baby arugula
1 crisp apple, such as Fuji or Honeycrisp
3½ ounces Manchego, thinly sliced
½ cup sliced almonds, lightly toasted if desired
2 tablespoons cider vinegar
6 tablespoons vegetable oil
2 teaspoons maple syrup
1 teaspoon Dijon mustard
1 tablespoon finely chopped shallots, from 1 shallot
Heaping ¼ teaspoon salt
¼ teaspoon freshly ground black pepper

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.

Nutrition Facts :

QUINCE, MANCHEGO AND ARUGULA SALAD

Quince, Manchego and Arugula Salad image

Lovely simple salad with Spanish tones. Great for tapas or as a starter for your next dinner party! Serve with a lovely rose. (Remember Lancer's? Perfect for this!) Taken from tapenawines .com and posted for ZWT. (This recipe calls for 1 oz. of cheese per salad; that seems like alot to me. Please use your own discretion when adding the cheese, so as not to smother the salad! As I said seems like a lot, to me...)

Provided by alligirl

Categories Vegetable

Time 10m

Yield 6 salads, 6 serving(s)

Number Of Ingredients 6

Ingredients

6 ounces manchego cheese, shaved thin
1 tablespoon olive oil
1 teaspoon coarse sea salt
4 ounces quince paste, cut into thin slices at room temperature
3 cups baby arugula, washed
fresh pepper, to taste

Steps:

In a large bowl, toss the arugula with olive oil and season with sea salt.
Divide the arugula onto 6 small plates.
Place a slice of quince paste on top of each plate.
Sprinkle each plate with cheese.
Season with pepper.

ARUGULA SALAD WITH OLIVE OIL, LEMON, AND PARMESAN CHEESE

Arugula Salad with Olive Oil, Lemon, and Parmesan Cheese image

Provided by Tyler Florence

Categories appetizer

Time 10m

Yield 4 servings

Number Of Ingredients 5

Ingredients

2 bunches arugula, washed, dried, and torn
1/4 cup extra-virgin olive oil
1/2 lemon, juiced
Salt and freshly ground black pepper
A chunk of Parmigiano-Reggiano

Steps:

In a serving bowl, drizzle the arugula with the oil, squeeze in the lemon juice, and sprinkle with salt and pepper. Toss until well mixed and taste for seasoning. Use a vegetable peeler to shave thin pieces of Parmigiano over the top.

ARUGULA SALAD WITH MANCHEGO, APPLES, AND CARAMELIZED WALNUTS

Arugula Salad with Manchego, Apples, and Caramelized Walnuts image

Categories Salad Cheese Fruit Leafy Green Nut Vegetarian Quick & Easy Lunch Apple Walnut Arugula Fall Healthy Bon Appétit

Yield Makes 6 to 8 servings

Number Of Ingredients 9

Ingredients

1/2 cup balsamic vinegar
1/2 cup walnut oil
3 tablespoons Champagne vinegar or white wine vinegar
8 cups arugula
2 Red Delicious or Fuji apples, unpeeled, cored, thinly sliced
6 ounces Spanish Manchego cheese or sharp white cheddar cheese, shaved
1 1/2 cups pitted dates, sliced
1 cup Caramelized Walnuts
4 large shallots, minced

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.

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