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Vickiís Viennese Baby Spinach Salad
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Baby spinach, cheddar, apple, walnuts, balsamic sauce

Village People

Serves/Makes:6 or more

  • 1/2 cup (125 ml) balsamic vinegar
  • 1/2 cup (125 ml) extra virgin olive oil
  • 3 tbsp (45 ml) white wine vinegar
  • 8 cups (1900 ml) baby spinach
  • 2 Fuji apples, unpeeled, cored, thinly sliced
  • 6 oz (168 grm). Extra Old Canadian cheddar cheese, shaved
  • 1-1/2 cups (350 ml) pitted dates, sliced
  • 4 large shallots, minced
  • 1 cup (225 ml) caramelized walnuts
  • Carmelized Walnuts:
  • nonstick vegetable oil spray
  • 1/2 cup (125 ml) sugar
  • 2 tbsp (30 ml) balsamic vinegar
  • 1-1/2 cups (350 ml) walnuts
  • Carmelized Walnuts:
  • Preheat oven to 325 degrees (175 C.).
  • 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.)
  • For the salad:
  • Boil balsamic vinegar in small saucepan over medium-high heat until syrupy and reduced to 1/4 cup (60 ml), about 4 minutes.
  • Whisk oil and white wine vinegar in bowl.
  • Season with salt and pepper.
  • (Can be made 4 hours ahead. Keep at room temperature. Re-warm balsamic syrup before using. Re-whisk 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.
  • Plate the salad and drizzle balsamic syrup and sprinkle on remaining cheese.

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