Arugula Salad with Olives, Tomatoes and Manchego
Instead of Grana Padano, I used Manchego -- a Spanish sheep's milk cheese.
Arugula Salad with Olives, Tomatoes, and Manchego
3-4 ounces lemony arugula and sorrel mix , 2/3 of a tub of prewashed greens
10 olives, mix of green and black, pitted and coarsely chopped or smashed
1/2 pint of very ripe, cherry tomatoes, halved, about 12 tomatoes in total
2 T. sherry vinegar
3 T. (or 4 T. if you like) olive oil
salt and pepper
grated Manchego cheese
In the bottom of your salad bowl, add the olive oil and vinegar, and salt and pepper and mix well, until the olive oil is emulsified.
Layer the greens on top, then the tomatoes, then the olives. Grate the cheese on top.
At the table, toss the salad.
Delicious! Salty and sweet, peppery and bright, and a little funky from the sheep's cheese.