Arugula Salad with Manchego, Fuji Apples & Caramelized Walnuts

1/2 cup balsamic vinegar
1/2 cup walnut oil
3 tablespoons Champagne vinegar or white wine vinegar

4 - 6 cups arugula
2 Fuji apples, unpeeled, cored, thinly sliced
6 oz Spanish Manchego cheese, shaved
1 1/2 cups pitted dates, sliced
1 cup Caramelized Walnuts* (not in calorie count) We use just toasted walnuts.
OR
1cup toasted Walnuts (included in calorie count)
4 large shallots, minced

*see recipe below(not in claorie count)



Caramelized Walnuts:
Nonstick vegetable oil spray
1/2 cup sugar
2 tablespoons balsamic vinegar
1 1/2 cups walnuts

To prepare walnuts: Preheat oven to 325°F. Line heavy rimmed baking sheet with foil. Spray foil with nonstick spray. •Combine sugar and vinegar in small saucepan. Stir over medium heat until sugar dissolves, about 3 minutes. Add nuts; toss to coat. Transfer mixture to baking sheet. •Bake until nuts are deep brown and syrup thickens and coats nuts, stirring occasionally, about 10 minutes. Cool completely on baking sheet. Break nuts apart. (Can be made 2 days ahead. Store airtight at room temperature.) Makes 1 1/2 cups.
(not in calorie count)



--------------------------------------------------------------------------------

Salad Directions: 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.

Makes 6 to 8 servings.




Number of Servings: 8

Recipe submitted by SparkPeople user MRS4WHEELBOB.