Arugula Salad with Dried Figs, Marcona Almonds and Cabrales Cheese
Wine suggestion: Rosé from Sonoma, California!
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.
1 small shallot, finely minced
2 tablespoons sherry vinegar
1/4 cup extra-virgin olive oil
10 cups young arugula or salad greens
10 dried figs, thinly sliced
1/2 cup toasted whole Marcona
3 ounce chunk Spanish Cabrales cheese