Spanish ingredients in this salad adds a flavor profile that is unlike your typical salad. The vinaigrette uses aged balsamic vinegar, which is thicker and sweeter than the balsamic vinegar you would find in a grocery store. I finally decided to try my 10-year aged balsamic vinegar from Modena, Italy (the capital of balsamic vinegar) for this simple and tasty greens. Perfect side for thanksgiving!
Arugula Salad, Grapes, Marcona Almonds, Manchego
Adapted from Bon Appetit
- 1/2 lb seedless grapes
- 1 tbsp minced shallot
- 1 tbsp Sherry vinegar
- 1/4 tsp kosher salt plus more for seasoning
- 1/4 cup extra-virgin olive oil
- 1 tbsp aged balsamic vinegar (it is thicker and sweeter than usual vinegar because it is aged)
- Freshly ground black pepper
- 1/2 lb arugula (5-7oz)
- 1/4 lb Manchego, shaved with a peeler
- 3/4 cup salted, roasted Marcona almonds, coarsely chopped
Finely chop 7 small grapes, or 3 large grapes; transfer to a small bowl. Cut remaining grapes in half; transfer to another small bowl and set aside. Using a fork, mash chopped grapes in bowl into a purée. Stir in shallot, 1 tablespoon Sherry vinegar, and 1/4 tsp. salt and let sit for 5 minutes. Whisk in oil and 1 tablespoon balsamic vinegar. Season vinaigrette to taste with salt, pepper, and more Sherry vinegar, if desired. DO AHEAD Vinaigrette and halved grapes can be prepared 8 hours ahead. Cover and chill vinaigrette and grapes separately. Bring vinaigrette to room temperature and rewhisk before continuing.
Combine arugula and halved grapes in a large bowl; drizzle with vinaigrette and season with salt and pepper. Toss salad to coat. Arrange salad on chilled dinner plates, dividing evenly. Scatter cheese and almonds over. Drizzle salads with more balsamic vinegar.