Featured in the November 2010 Newsletter
Recommended Pairing: Beverino, Juliet, Pinot Grigio, Torrontes
Serves 4
Salad Ingredients:
12 ounces arugula (about 1 ½ cups)
12 dates, pitted and julienned
1 Red Delicious apple
4 ounces Manchego cheese, shaved (about ½ cup)
1 shallot, finely chopped
1 tablespoon parsley, finely chopped
Salt and freshly ground pepper, to taste
½ cup candied walnuts
Vinaigrette Ingredients:
1 cup walnut oil
1 cup Champagne vinegar
1 tablespoon Dijon mustard (not stone ground)
1 tablespoon honey
Salt and black pepper, to taste
To make the vinaigrette, combine all the vinaigrette ingredients except the oil. Puree in a food processor until smooth. In a slow, steady stream pour the oil into the vinegar puree. Add salt and pepper to you liking.
To assemble the salad, combine the arugula, dates, Manchego cheese, shallots, parsley and walnuts in a bowl. Dress the salad with the walnut vinaigrette to your liking and sprinkle with salt and pepper to taste. With a knife or mandolin fitted with a julienne blade, shave the apple into a matchstick shape. Scatter the apple over the salad and serve.
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