Olive Salad

This dish is really easy, but a great start to a dinner party at home. It’s perfect for a dinner in the backyard on a hot summer day! You just need to prepare the vinaigrette, slice the cheese, and toast/spice the nuts and plate.


• 3 ounces walnuts

• 1 teaspoon cardamom

• 1/2 teaspoon cinnamon

• 1/2 teaspoon fennel seed

• 1/2 teaspoon cumin

• 1 teaspoon salt

• 1 teaspoon brown sugar

• 2 ounces fresh arugula

• Spanish Manchego, sliced into 4, 1/2 ounce slices

• 2 ounces Queen olives (roughly chopped)

• 2 tablespoons cider vinegar

• 4 tablespoons Spanish olive oil

• 1 teaspoon whole grain mustard

• 1 ounce roasted piquillo peppers, finely chopped

• Chopped Queen Olives

• Edible flowers



For the Spiced Walnuts

Fry the walnuts in a nice Spanish olive oil until they develop a little darker color. While they're still hot, toss in a mixture of cardamom, cinnamon, fennel seed, cumin and brown sugar. Let cool to room temperature.

For the Vinaigrette

Chop the olives so they’re a medium size. Think the size of a pine nut. Place in a mixing bowl.
Add vinegar and mustard to the bowl.
Whisking quickly, slowly add the oil.
Season with salt and pepper.


Toss the arugula with the vinaigrette, salt and black pepper.
Scatter the walnuts tossed with the additional chopped olives and piquillo peppers around the plate.
Garnish with more dressing on the plate and edible spicy flowers such as marigolds.