Arugula, Apples & Manchego in Cider Vinaigrette


All I can tell you about this salad is that I made half the recipe the other day to photograph it for Serious Eats and I ate the entire thing standing at my kitchen counter at 10:30 a.m. Definitely not my proudest moment but delicious nonetheless!

Recipe originally posted on Serious Eats

Arugula, Apples & Manchego in Cider Vinaigrette

Serving Size: 4


    For the Salad
  • 5 ounces arugula or baby arugula
  • 1 crisp apple, such as Fuji
  • 3 1/2 ounces manchego, thinly sliced
  • 1/2 cup sliced almonds, lightly toasted if desired
  • For the Vinaigrette
  • 2 tablespoons cider vinegar
  • 6 tablespoons vegetable or canola oil
  • 2 teaspoons (real) maple syrup
  • 1 teaspoon Dijon mustard
  • 1 tablespoon finely chopped shallots, from one shallot
  • Heaping 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper


  1. Make the vinaigrette by whisking all the ingredients together in a small bowl. Set aside.
  2. Place arugula in serving bowl. Whisk the vinaigrette again until well combined, then and to the salad, little by little, until greens are well dressed. You may have a little left over. Right before serving, cut apple into thin slices and toss into salad along with Manchego and almonds. Taste and adjust seasoning, then serve immediately.