Fennel & Tomato Salad with Lomo


4 cups baby arugula

2 large tomatoes, cut into wedges

1 fennel bulb, sliced thinly crosswise

1 pkg (3 oz) Campofrio Lomo, thinly sliced

1/4 cup toasted chopped hazelnuts

1/4 cup shaved Manchego cheese


1/4 cup freshly squeezed orange juice

2 tbsp white balsamic vinegar

1 tsp finely grated orange zest

1 tsp finely grated lemon zest

1 tsp Dijon mustard

1/4 tsp each salt and pepper

1/2 cup extra-virgin olive oil


Prep Time: 10 minutes

Serves: 6 to 8


Vinaigrette: Whisk together orange juice, balsamic vinegar, orange and lemon zest, Dijon, salt and pepper. Slowly drizzle in oil, whisking continuously.


Toss arugula, tomatoes, fennel and lomo with vinaigrette. Sprinkle with hazelnuts and cheese.