Arugula Salad with Grilled Plums and Manchego

Arugula Salad with Grilled Plums and Manchego

Reviews (1)

Arugula Salad with Grilled Plums and Manchego

Print Recipe

Prep time

20m

Total time

25m

Yields

4

Servings

Add to Recipe Box

Share this recipe using:

  • About this Recipe
  • More Recipes like this
La Cocina Goya

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.

More
  • Ingredients
  • Directions

Ingredients

Hide Products

4

ripe plums (about 1¼ lbs.), pitted and quartered

1

red onion, cut into wedges attached at root end

4 tbsp.

GOYA® Extra Virgin Olive Oil, divided

Extra Virgin Olive Oil

Winner of the ChefsBest® Excellence Award for overall quality.*

View Product Details

2 tsp.

chopped chipotle peppers, plus 1 tsp. adobo sauce from 1 can (7 oz.) GOYA® Chipotle Peppers in Adobo Sauce

tsp.

GOYA® Honey

6 cups

baby arugula

2 oz.

GOYA® Manchego Cheese, grated (about ½ cup)

¼ cup

toasted hazelnuts, chopped

*The ChefsBest® Excellence Award is awarded to brands that surpass quality standards established by independent professional chefs.

Directions

Kitchen View

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.

Tip by La Cocina Goya

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.

Recipe Tags

Salads Under 40

Recipe Reviews

brushjl

truly treat recipe. i just loved it and used it as a prototype for many salads after. fantastic, thanks!

Return

Kitchen View

Print