Happy Father’s Day to my wonderful father and husband. Two men whom I adore and have profoundly shaped my life. I owe much to my father. He is one of those rare people who is curious of mind, quietly self-confidence, can bring people together from all walks of life and possesses amazing negotiation skills.
For Mother’s Day I posted a salad recipe for my mom and stated that I would have made it for us to share had we been together that day. I thought that I would do the same for my dad. The good news is we leave for a 6-week trip to the States next week. I promise to make dinner for both my mother and father very soon.
Arugula Salad with Manchego, Apples, and Caramelized Walnuts
1/2 cup balsamic vinegar
1/2 cup walnut oil
3 tablespoons Champagne vinegar or white wine vinegar
8 cups arugula
2 Fuji apples, unpeeled, cored, thinly sliced
6 ounces Spanish Manchego cheese, shaved
1 1/2 cups pitted dates, sliced
1 cup Caramelized Walnuts
4 large shallots, minced
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.
6 to 8 servings
Source Epicurious
