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Mixed Green Salad with Manchego, Apples & Caramelized Walnuts Recipe

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This recipe for Mixed Green Salad with Manchego, Apples & Caramelized Walnuts, by , is from Recipes Through The Generations, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Shelley Drnek
Added: Sunday, November 16, 2008


3/4 cup balsamic vinegar
3/4 cup walnut oil
4-1/2 Tbsp. champagne vinegar or white wine vinegar
12 cup mixed greens
3 Fuji apples, unpeeled, cored,thinly sliced
9 oz. Spanish Manchego cheese or sharp white cheddar cheese, shaved
1-1/2 cups Caramelized Walnuts (see recipe below)
6 large shallots, minced
2-1/4 cups pitted dates, sliced

Nonstick vegetable oil spray
1/2 cup sugar
2 Tbsp. balsamic vinegar
1-1/2 cup walnuts

Boil balsamic vinegar in small saucepan over medium-high heat until syrupy and reduced to 1/3 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 temp. Rewarm balsamic/syrup before using. Rewhisk vinaigrette before using.)

Toss salad greens, apples, half of cheese, dates, walnuts, and shallots in large bowl with enough vinaigrette to coat. Season with salt and pepper.

Mound salad in center of each plate. Drizzle balsamic syrup around salad. Sprinkle remaining cheese atop salads.

Option: You can add the balsamic syrup to the salad dressing is you wish.

Preheat oven to 325. Use heavy-rimmed baking sheet with foil. Spray foil with non-stick 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.

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
Can be made 2 days ahead. Store airtight at room temperature.




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