Arugula Salad with Manchego, Apples, and Caramelized Walnuts |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Linda Forst of Mukilteo, Washington, writes: I attended a conference in Anaheim, California, and went to dinner at Catal Restaurant & Uva Bar in Downtown Disney. The whole meal was outstanding, especially the 'compressed salad.' For a compressed presentation, the chef uses a three-inch ring mold to mound the salad in the center of each plate. You can use a cleaned-out can, with top and bottom removed, as a mold. Ingredients:
1/2 cup balsamic vinegar |
1/2 cup walnut oil |
3 tablespoons champagne vinegar or white wine 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 |
Directions:
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.
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