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Arugula, Apples and Manchego in Cider Vinaigrette

kept byDAPHNE
recipe bySerious Eats



Active time:

15 minutes

Total time:

15 minutes


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



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