Arugula Salad w/ Manchego, Fuji Apples & Caramelized Walnuts
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Ingredients
- 1/2 cup balsamic vinegar
- 1/2 cup walnut oil
- 3 tablespoons Champagne vinegar or white wine vinegar
- 4 - 6 cups arugula
- 2 Fuji apples, unpeeled, cored, thinly sliced
- 6 oz Spanish Manchego cheese, shaved
- 1 1/2 cups pitted dates, sliced
- 1 cup Caramelized Walnuts*
- 4 large shallots, minced
*see recipe below
Methods/steps
- Boil balsamic vinegar in small saucepan over medium-high heat until syrupy and reduced to 1/4 cup, about 4 minutes.
- Whisk oil and Champagne vinegar in bowl. Season with salt and pepper. (Can be made 4 hours ahead. Keep at room temperature. Rewarm balsamic syrup before using. Rewhisk vinaigrette before using.)
- Toss arugula, apples, half of cheese, dates, walnuts, and shallots in large bowl with enough vinaigrette to coat. Season salad with salt and pepper.
- Mound salad in center of each plate.
- Drizzle balsamic syrup around salads.
- Sprinkle remaining cheese atop salads
Caramelized Walnuts:
Nonstick vegetable oil spray
1/2 cup sugar
2 tablespoons balsamic vinegar
1 1/2 cups walnuts
- Preheat oven to 325°F.
- Line heavy rimmed baking sheet with foil. Spray foil with nonstick spray.
- Combine sugar and vinegar in small saucepan. Stir over medium heat until sugar dissolves, about 3 minutes.
- Add nuts; toss to coat. Transfer mixture to baking sheet.
- Bake until nuts are deep brown and syrup thickens and coats nuts, stirring occasionally, about 10 minutes.
- Cool completely on baking sheet. Break nuts apart. (Can be made 2 days ahead. Store airtight at room temperature.)
- Makes 1 1/2 cups.
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