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Baby Arugula Fig Spanish Almond Salad with Cabrales Cheese
Baby arugula adds a slight peppery flavor to salad tossed together by Joanne Weir with dried figs, cabrales cheese, and Marcona Spanish almonds.
Course: Salad
Keyword: baby arugula, cabrales cheese, spanish almond
Servings: 6
Calories: 244kcal
In a small bowl, whisk together the shallots and sherry vinegar. Let sit 10 minutes. Add the olive oil and whisk together. Season to taste with salt.
To serve, toss the arugula with the dressing, sliced dried figs and Marcona almonds. Crumble the blue onto the top. Place in a salad bowl and serve.
Calories: 244kcal | Carbohydrates: 13g | Protein: 7g | Fat: 19g | Saturated Fat: 4g | Cholesterol: 11mg | Sodium: 209mg | Potassium: 348mg | Fiber: 3g | Sugar: 8g | Vitamin A: 899IU | Vitamin C: 5mg | Calcium: 181mg | Iron: 1mg