Servings:
Makes 4 servings
Ingredients
- 3 tablespoon sherry vinegar
- 1/4 cup extra virgin olive oil
- 4 cup mixed baby greens
- 1/2 cup fresh cherries, halved and pitted
- 1/4 cup manchego cheese, shaved into strips with a vegetable peeler
Preparation
Baking Directions:
Heat a medium saute pan over medium-high heat and add the olive oil.
Add the almonds and lightly toast until fragrant and light golden brown, constantly moving the pan to avoid burning the almonds.
Lightly season with salt and remove almonds from pan to a plate to cool.
In a medium mixing bowl, add the sherry vinegar and slowly whisk in the olive oil to emulsify.
Season the dressing to taste with salt and pepper.
In a separate large mixing bowl, combine the salad greens, cherries, cheese and cooled almonds.
Dress the salad with enough vinaigrette to coat and season with salt and pepper.
Serve immediately.
