INGREDIENTS

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