Arugula Salad with Manchego Apples and Caramelized Walnuts

Arugula Salad with Manchego Apples and Caramelized Walnuts

1

1 cup balsamic vinegar

1 cup walnut oil

6 tablespoons Champagne vinegar

16 cups arugula

4 Fuji apples, thinly sliced

12 ounces Spanish Manchego cheese, shaved

3 cups craisins

2 cups walnuts

1/4 cup butter

2 tablespoons sugar

1⁄2 teaspoon cinnamon 

dash of cayenne

8 large shallots, minced

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

2. In a heavy bottom pan heat to medium high heat.

3. Place nuts and butter, when butter is melted and nuts are coated with the butter sprinkle sugar, cayenne, and cinnamon if wanted over nuts stirring till caramelized.

4. Pour out on parchment paper separate nuts and cool.

5. Whisk oil and Champagne vinegar in a bowl.

6. Season with salt and pepper.

7. Toss arugula, apples, half of cheese, craisins, walnuts, and shallots in a large bowl with enough vinaigrette to coat. 

8. Season salad with salt and pepper.

9. Mound salad in center of each plate. 

10. Drizzle balsamic syrup around salads.

11. Sprinkle remaining cheese atop salads.