2 T. white balsamic or white-wine vinegar

2 T. olive oil

Coarse salt and ground pepper

2 arugula, (about 1 lb. total), well rinsed, thick stems removed

1/4 C. oil-packed sun-dried tomatoes, drained and thinly sliced

4 oz. Manchego cheese

 

In a large bowl, whisk honey and vinegar until combined. Whisk in oil; season with salt and pepper. Add arugula and sun-dried tomatoes. Using a vegetable peeler, thinly shave the Manchego; add half to the bowl, and toss to combine. Divide among four serving plates; top with remaining Manchego. Serve immediately.