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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
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
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