Wine suggestion: Rosé from Sonoma, California!
1 small shallot, finely minced2 tablespoons sherry vinegar1/4 cup extra-virgin olive oilKosher salt 10 cups young arugula or salad greens10 dried figs, thinly sliced1/2 cup toasted whole Marcona3 ounce chunk Spanish Cabrales cheese
In a small bowl, whisk together the shallots and sherry vinegar. Let sit 10 minutes. Add the olive oil and whisk together. Season to taste with salt. To serve, toss the arugula with the dressing, sliced dried figs and Marcona almonds. Crumble the blue onto the top. Place in a salad bowl and serve.
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