A pretty late fall/winter salad, this feast for the eye is a good as it looks and a perfect side for grilled fish, meats or with any tapas fiesta.
4 oz. arugula, washed and dried
¼ cup sliced almonds, toasted
1 oz. (approximately) shaved Iberico or Manchego Spanish cheese
2 tbsp Spanish Extra Virgin Olive Oil + extra for drizzling at end
2 tsp of Spanish Sherry vinegar
1 tsp white balsamic vinegar (preferably from Cava dulce) but regular white balsamic will also work
Salt and pepper to taste
In a bowl, add all dressing ingredients and whisk until combined.
In a large bowl toss arugula with dressing.
Arrange on serving plate. Fan out thin slices of persiMon® fruit, sprinkle almond slices and cheese.
Finish with a drizzle of olive oil and serve.
Makes 2 servings