Baby Rocket, Chickpea, & Hearts of Palm Salad with Shaved Manchego Cheese, Tossed in a Lemon-Mint Vinaigrette
4 oz. baby rocket (arugula), well-rinsed, drained, and spun in a salad spinner until dry
1 15 oz. can chickpeas, rinsed and drained
1 14 oz. can hearts of palm, rinsed, drained, and then sliced crosswise into 1/4" rounds
1/2 c. grape (or diced, vine-ripened) tomatoes
1/4 c. Manchego cheese, shaved
1/4 c. extra virgin olive oil
2 Tbsp. lemon juice
1/4 tsp. Dijon mustard
1 Tbsp. mint, finely minced
1/2 Tbsp. garlic, peeled and finely minced (about 1 large clove)
1/8 tsp. salt
1/8 tsp. ground black pepper
Directions: Place all dressing ingredients into a blender and pulse until creamy and smooth. Set aside. Place all salad ingredients, minus the Manchego cheese, into a large bowl and thoroughly toss until all of the ingredients have been coated with dressing. Add Manchego cheese and gently toss until combined. Serve and enjoy!
Yield: 6-8 servings as a side salad and 4 servings as main course.