I love visiting friends for dinner especially when they are fantastic cooks! Like who wouldn’t enjoy that.
My friend Marie made this salad one night…it was so delicious. She was willing to share the recipe for posting. Since I didn’t have walnut oil, I made it with olive oil (my friend owns a grocery store and has access to amazing foods). The first time I made this I reduced the balsamic vinegar down too much. It was like majorly sticky taffy. Next two times I made this I was more careful and salads were total winners.
By — Marie R.
½ Cup Balsamic Vinegar
½ Cup Walnut Oil
3 Tab Champagne Vinegar
8 Cups Arugula
2 Apples unpeeled, cored, thinly sliced (Fuji or Honeycrisp)
6oz. Manchego Cheese, shaved (can use sharp white, it’s cheaper)
1-1/2 Cups Sliced Dates
4 Large Minced Shallots
Boil balsamic vinegar in small saucepan over med-high heat until syrupy and reduced to ¼ cup,
about 4 minutes. Set aside
Whisk oil and champagne vinegar in a bowl. Stir in S&P to taste. Can be made hours ahead.
Keep at room temperature. Rewarm balsamic syrup before serving. Re-whisk balsamic syrup before serving.
Toss arugula, apples, ½ of the cheese, dates, shallots in a large bowl with enough vinaigrette to coat,
Season with S&P if needed.
Mound salad in center of a salad plate. Drizzle balsamic syrup around the salads. Sprinkle remaining cheese on top of salads.