Description:

Baby spinach, cheddar, apple, walnuts, balsamic sauce

Source:

Village People

Serves/Makes:6 or more

Ingredients

• 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

Preparation

• 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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