Arugula Salad With Membrillo Dressing

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The Well-Seasoned Cook
Nutrition per serving    (USDA % daily values)
CAL
801
FAT
234%
CHOL
63%
SOD
56%

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Ingredients for 1 serving

3 cup baby arugula leaves, washed and blotted dry (snip stem ends to remove any rust)

1/4 cup Manchego Cheese ,broken from a wedge with a knife tip

1/4 cup Marcona Almonds

2 tbsp green olives (Optional extras)

2 tbsp red onion finely chopped or (Optional extras)

2 x shallot cloves peeled and smashed, lightly grilled for a few minutes in a skillet with 1 teaspoon olive oil (Optional extras)

2 tbsp membrillo, softened to room temperature (guava paste also works nicely) (Membrillo Dressing)

3 tbsp Red Wine Vinegar (Membrillo Dressing)

1 tsp Olive Oil (Membrillo Dressing)

1/8 tsp Salt (Membrillo Dressing)

Black Pepper to taste,a few cranks (Membrillo Dressing)

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