With tart apples, nutty Manchego and cider vinaigrette, this is the perfect Fall salad
mixed greens for 4 people (or 5 oz. baby arugula)
1 crisp apple, such as Fuji or Honeycrisp
3½ oz. Manchego cheese, thinly slice
½ c. sliced almonds, lightly toasted
2 Tbls. apple cider vinegar
6 Tbls. canola oil
2 t.s maple syrup
1 t. Dijon mustard
1 Tbls. finely chopped shallot
¼ t. salt
¼ t. freshly ground black pepper
Make the vinaigrette by whisking all of the ingredients together in a small bowl. Set aside.
Place the mixed greens or arugula in a serving bowl.
Whisk the vinaigrette again until well combined, then add to the salad, little by little, until the greens are well dressed (you may have a little left over).
Right before serving, cut the apple into thin slices and toss into the salad along with the Manchego and almonds.
Taste and adjust seasoning, then serve immediately.