Arugala with Shaved Manchego

From the Kitchen of: Cathy Drury
Source:

Ingredients:

2 teaspoons honey

2 Tablespoons white balsalmic or white-wine vinegar

2 tablespoons olive oil

coarse salt and pepper

2 bunches arugala (about 1 pound) well rinsed, thick stems removed (or use baby arugala prewashed)

1/4 cup oil packed sun dried tomatoes drained and thinly sliced

4 ounces Manchego cheese

Directions:

1. In a large bowl, whisk honey and vinegar until combined. Whisk in oil; season with salt and pepper.

2. Add arugala and sundried tomatoes. Using a vegetable peeler, thinly shave Manchego; add half to the bowl, and toss to combine. Divide among four serving plates. Top with remaining Manchego cheese. Serve immediately.