Arugula Salad with Grilled Plums and Manchego
This summer, serve a salad that’s refreshingly unique, simple and loaded with seasonal flavors! Start by grilling fresh summer plums and savory red onions, then toss with arugula and a quick vinaigrette featuring GOYA® Extra Virgin Olive Oil and sweetened with honey. Top with salty Spanish Manchego cheese and crunchy toasted hazelnuts, then sit back and relax while the compliments roll in.
Total Time
25m
Prep Time:20m
Yields:4 Servings
Ingredients
4
ripe plums (about 1¼ lbs.), pitted and quartered
1
red onion, cut into wedges attached at root end
4 tbsp.
1½ tsp.
2 tbsp.
2 tsp.
1½ tsp.
6 cups
baby arugula
2 oz.
¼ cup
toasted hazelnuts, chopped
Directions
Step 1
Heat grill to medium heat. In medium bowl, toss together plums, onions, 1 tablespoon olive oil and 1 teaspoon Adobo. Add plums and onions to hot grill grates. Grill plums, flipping once, until charred and just tender, about 4 minutes. Grill onions, flipping once, until crisp tender, about 8 minutes. Transfer plums and onions to cutting board until cool enough to handle. Halve plum wedges lengthwise. Trim root ends of onions to separate into strips; set aside.
Step 2
In large bowl, whisk together vinegar, chopped chipotle peppers, adobo sauce, honey, remaining 3 tablespoons olive oil and remaining ½ teaspoon Adobo. Toss in arugula, plums and onions until coated with dressing. Top with Manchego cheese and hazelnuts.
Make this Salad into the Main Event
To make this Arugula Salad with Grilled Plums and Manchego into a main course, simply top with grilled pork tenderloin or shrimp.
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Make this Salad into the Main Event
To make this Arugula Salad with Grilled Plums and Manchego into a main course, simply top with grilled pork tenderloin or shrimp.
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Arugula Salad with Grilled Plums and Manchego
Prep Time 20m
Total time 25m
Yields: 4 Servings
This summer, serve a salad that’s refreshingly unique, simple and loaded with seasonal flavors! Start by grilling fresh summer plums and savory red onions, then toss with arugula and a quick vinaigrette featuring GOYA® Extra Virgin Olive Oil and sweetened with honey. Top with salty Spanish Manchego cheese and crunchy toasted hazelnuts, then sit back and relax while the compliments roll in.
Ingredients
4
ripe plums (about 1¼ lbs.), pitted and quartered
1
red onion, cut into wedges attached at root end
4 tbsp.
1½ tsp.
2 tbsp.
2 tsp.
1½ tsp.
6 cups
baby arugula
2 oz.
¼ cup
toasted hazelnuts, chopped
Directions
Step 1
Heat grill to medium heat. In medium bowl, toss together plums, onions, 1 tablespoon olive oil and 1 teaspoon Adobo. Add plums and onions to hot grill grates. Grill plums, flipping once, until charred and just tender, about 4 minutes. Grill onions, flipping once, until crisp tender, about 8 minutes. Transfer plums and onions to cutting board until cool enough to handle. Halve plum wedges lengthwise. Trim root ends of onions to separate into strips; set aside.
Step 2
In large bowl, whisk together vinegar, chopped chipotle peppers, adobo sauce, honey, remaining 3 tablespoons olive oil and remaining ½ teaspoon Adobo. Toss in arugula, plums and onions until coated with dressing. Top with Manchego cheese and hazelnuts.
