Recipe

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• 1/2 cup balsamic vinegar
• 1/2 cup walnut oil
• 3 tbsp champagne vinegar
• 8 cups arugula
• 2 red delicious or fuji apples, unpeeled, cored, thinly sliced
• 6 oz spanish manchego cheese
• 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 syrup before using. Rewhisk vinaigrette before using.)
• 3 Toss arugula, apples, half of cheese, dates, walnuts, and shallots in large bowl with enough vinaigrette to coat. Season salad with salt and pepper.
• 4 Mound salad in center of each plate. Drizzle balsamic syrup around salads. Sprinkle remaining cheese atop salads.