Arugula Salad with Manchego, Apples and Caramelized Walnuts
½ c. OLIVE MILL Traditional Balsamic
½ c. OLIVE MILL Walnut Oil
3 T. OLIVE MILL Champagne Vinegar of White Balsamic
8 cups arugula
2 Red Delicious or Fuji apples, unpeeled, cored, thinly sliced
6 oz. Spanish Manchego cheese or sharp white cheddar cheese, shaved
1 ½ cups pitted dates, sliced
1 cup carmelized walnuts
4 large shallots, minced
Boil balsamic vinegar in small saucepan over medium-high heat until syrupy and reduced to ¼ cup, about 4 minutes. Whisk oil and champagne vinegar in bowl. Season with salt and pepper. 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. Makes 6-8 servings.
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