Arugula Salad with Grilled Plums and Manchego Cheese

Name: Arugula Salad with Grilled Plums and Manchego Cheese
Cook time: 20 min
Cuisine: Healthy recipes
Ingredients: 4 units of Sultanas; 1 unit Red Onion; 4 tablespoons of Aceite de Oliva Único; 0.25 tablespoons of Adobo with GOYA pepper; 2 tablespoons red vinegar; 2 tablespoons of Chipotle peppers in sauce; 0.25 tablespoons honey; 6 cups arugula; 0.5 cups Manchego cheese; 0.25 cups toasted and chopped hazelnuts

Healthy recipes

Salads and Vegetables

Launch

Easy

20'

This summer, enjoy the flavors of the season with a fresh, easy-to-prepare salad that's super delicious! Simply grill fresh plums and fragrant red onions, and combine with arugula and a quick, honey-sweetened GOYA® Extra Virgin Olive Oil-based vinaigrette. For the finishing touch, sprinkle Spanish Manchego cheese and crunchy toasted hazelnuts on top...taran taran, a salad to applaud!

Ingredients Preparation Share

Ingredients

4 units of Sultanas
1 unit Red Onion
4 tablespoons of Aceite de Oliva Único
0.25 tablespoons of Adobo with GOYA pepper
2 tablespoons red vinegar
2 tablespoons of Chipotle peppers in sauce
0.25 tablespoons honey
6 cups arugula
0.5 cups Manchego cheese
0.25 cups toasted and chopped hazelnuts

Preparation

Heat grill to medium heat. Combine plums, onions, 1 tablespoon olive oil, and 1 teaspoon Adobo in medium bowl. Place plums and onions on hot grill or barbecue grates. Grill plums, turning once, until plums are toasted on the outside and tender, about 4 minutes. Roast the onions, turning once until crisp-tender, about 8 minutes. Remove the plums and onions from the grill and place them on a cutting board until they have cooled slightly and can be worked with. Cut the plums into wedges lengthwise. Cut the sides of the onion roots so that they separate into strips and set aside.
In a large bowl, mix vinegar, chopped chipotle chiles, sauce from the adobo chiles, honey, remaining 3 tablespoons olive oil and ½ teaspoon of the leftover Adobo. Sprinkle over the arugula, plums and onions until everything is coated with the dressing. Sprinkle with the manchego cheese and hazelnuts.