Arugula Salad w/ Manchego, Apples & Caramelized Walnuts

• ½ c Traditional Balsamic Vinegar
• ½ c Walnut Olive Oil
• 3 T Champagne Vinegar
• 8 c arugula
• 2 Red Delicious or Fuji apples, unpeeled, cored, thinly sliced
• 6 oz Spanish Manchego cheese shaved
• 1½ c pitted dates, sliced
• 1 c carmelized walnuts
• 4 large shallots, minced

Boil balsamic vinegar in small saucepan over medium-high heat until syrupy & reduced to ¼ cup (about 4 min.).  Whisk oil & champagne vinegar in bowl.  Season with salt & pepper.  Toss arugula, apples, half of cheese, dates, walnuts & shallots in large bowl with enough vinaigrette to coat.  Season salad with salt & pepper.  Mound salad in center of each plate.  Drizzle balsamic syrup around salads.  Sprinkle remaining cheese atop salads.  Makes 6-8 servings.

Vine & Olive

Chocolate-Raspberry Balsamic Glaze

Great for cake or brownie glazes!

• 8 oz semi-sweet chocolate, chopped or in chip form
• 1 c heavy whipping cream
• 3 tbs Raspberry Balsamic Vinegar

In a microwave proof bowl, heat the cream on high for 1 min.  Add the chocolate to the bowl and allow to sit for 2 min. without stirring.  Whisk well until all the chocolate has melted & there are no lumps.  Add the balsamic and whisk well.

Vine & Olive