Serves 4 as a side-salad
1 Curly Endive
3 cups stemless Arugula
6 oz manchego, thinly shaved
4 oz pitted Gordal or Manzanilla Olives
1 garlic clove, peeled and chopped
1 Chopped Tomato
3 oz sliced Serrano Ham (optional)
1/2 Red onion, thinly sliced
1/2 cup fresh Tarragon (optional)
2 TBSP Sherry Vinegar (or Cava Vinegar)
2 TBSP Extra Virgin Olive Oil
1 TBSP Walnut Oil
1/3 cup walnut pieces
Place the endive leaves and arugala in bowl.
Spread the onion, garlic and tomato in the bowl, and add cheese, Tarragon, ham and olives.
Mix Vinegar and oils and salt and pepper to taste.
When ready to serve toast walnuts and serve immediatly.