Arugula Salad with Manchego, Apples & Caramelized Walnuts

I love salads! I love the color, textures, various ingredients and dressings. I haven't made that many lately, apart for the standard wedge or Caesar salad lately. Those are Brad's favorites, so they are what we typically eat with dinners.

However, the other day, the doctor told me my cholesterol was not too good and that means eating a more fibrous diet with more vegetables and fruits. So, it was time to get out my "compendium" of personal recipes and see if we can make some more hearty salads rather than relying on the main course so much.

This "Arugula Salad with Manchego, Apples and Caramelized Walnuts" seemed a great start. Arugula salad was a staple growing up and my father used to grow it fresh in a little garden we had. He would just put a simple olive oil and vinegar on it. For this salad combination, the fresh peppery taste of the lettuce is outstanding, along with the sweetness of the dates, the saltiness of the cheese and nuttiness of the walnuts . It provides a little something for everyone.

It was really an excellent salad and one that I can easily remember and keep in my repertoire. Anyone should enjoy it as a lovely first course for the upcoming holidays and gatherings with family and friends.


ARUGULA SALAD WITH MANCHEGO, APPLES AND CARAMELIZED WALNUTS
Makes 6 to 8 servings

1/2 c. balsamic vinegar

1/2 c. walnut oil
3T. Champagne vinegar or white wine vinegar

8 c. arugula
2 Red Delicious or Fuji apples, unpeeled, cored, thinly sliced
6 oz. Spanish Manchego cheese or sharp white cheddar cheese, shaved
1-1/2 c. pitted dates (sliced -- Medjool dates are preferred)
1 c. Caramelized Walnuts
4 large shallots, minced


1. Boil balsamic vinegar in small saucepan over medium-high heat until syrupy and reduced to 1/4 c., 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 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.