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Cooked by: Chef / Last Modified: 3/24/2004 / Course: salad / Number of Servings: 6 |
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Directions: Boil bals
amic 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.
Contributor: Bon Appetit October 2003
Ingredients:
1/2 Cup(s) balsamic vinegar
1/2 walnut oil
3/16 Cup(s) champagne vinegar
8 Bunch(s) arugula
2 fuji apples or red delicious; unpeeled, thinly
6 Ounce(s) manchego cheese; shaved
1 1/2 Cup(s) pitted dates; sliced
1 Cup(s) carmelized walnuts; see recipe
4 Tablespoon(s) shallot; minced |
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