Arugula Salad With Manchego, Apples, And Caramelized Walnuts October

• 1/2 cup balsamic vinegar
• 1/2 cup walnut oil
• 3 TBLS champagne vinegar
• 8 cups arugula
• 2 red delicious or fuji apples, unpeeled, cored, thinly sliced
• 6 ounces spanish manchego cheese, or sharp white cheddar cheese, shaved
• 1 1/2 cups pitted dates, sliced
• 1 cup caramelized walnuts
• 4 large shallots, minced

1. Boil balsamic vinegar in small saucepan over medium-high heat until syrupy and reduced to 1/4 cup, about 4 minutes.
2. Whisk oil and champagne vinegar in bowl. Season with salt and pepper (can be made 4 hours ahead. Keep at room temperature. Rewarm balsamic before using).
3. Toss arugula, apples, half of cheese, dates, walnuts, and shallots in large bowl with enough vinaigrette to coat. Season with salt and pepper.
4. Mound salad in center of each plate. Drizzle balsamic syrup around salads. Sprinkle remaining cheese atop salads.

balsamic vinegar, walnut oil, champagne vinegar, arugula, red delicious, manchego cheese, dates, caramelized walnuts, shallots

Taken from www.epicurious.com/recipes/member/views/arugula-salad-with-manchego-apples-and-caramelized-walnuts-october-51482401 (may not work)