Arugula Salad with Manchego, Apples, and Caramelized Walnuts

Arugula Salad with Manchego, Apples, and Caramelized Walnuts
Arugula Salad with Manchego, Apples, and Caramelized Walnuts
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.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes 6 to 8 servings
Salad Cheese Fruit Leafy Green Nut Vegetarian Quick & Easy Lunch Apple Walnut Arugula Fall Healthy Bon Appétit
  • 1/2 cup balsamic vinegar
  • 8 cups arugula
  • 1/2 cup walnut oil
  • 3 tablespoons champagne vinegar or white wine vinegar
  • Carbohydrate 50 g(17%)
  • Cholesterol 22 mg(7%)
  • Fat 23 g(36%)
  • Fiber 6 g(23%)
  • Protein 8 g(16%)
  • Saturated Fat 6 g(28%)
  • Sodium 152 mg(6%)
  • Calories 426

Preparation Boil balsamic 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.

Preparation Boil balsamic 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.

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