Pomegranate White Cheese Salad

July 23, 2012/in Cook, Food, Soups & Salads /by kbw71

INGREDIENTS

• 1/4 pound Manchego cheese
• 2 10-ounce packages arugula

VINAIGRETTE

• 1 1/2 cups pomegranate juice
• 1/4 teaspoon Dijon mustard
• 1/4 teaspoon sugar
• 1/2 teaspoon salt
• 1/2 cup olive oil

GET COOKIN'

1. Slice or shave the cheese into long, thin strips and lay 3 or 4 slices on top of approximately 1-cup of stacked arugula greens.
2. Prepare the vinaigrette in a medium saucepan over high heat and reduce the pomegranate juice until ½ cup remains, about 10 minutes.
3. In a medium bowl, combine the reduced pomegranate juice, Dijon mustard, sugar, and salt. Whisk in the olive oil in a slow, steady stream. Just before serving, drizzle on top of the salads.
   

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