Name: Arugula Salad with Manchego, Apples, and Caramelized Walnuts
Yield: Makes 6 to 8 servings
Ingredients: 1/2 cup balsamic vinegar; 1/2 cup walnut oil; 3 tablespoons Champagne vinegar or white wine vinegar; 8 cups arugula; 2 Red Delicious or Fuji apples, unpeeled, cored, thinly sliced; 6 ounces Spanish Manchego cheese or sharp white cheddar cheese, shaved; 1 1/2 cups pitted dates, sliced; 1 cup Caramelized Walnuts; 4 large shallots, minced

Linda Forst of Mukilteo, Washington, writes: "I attended a conference in Anaheim, California, and went to dinner at Catal Restaurant & Uva Bar in Downtown Disney. The whole meal was outstanding, especially the 'compressed salad.'"

For a "compressed" presentation, the chef uses a three-inch ring mold to mound the salad in the center of each plate. You can use a cleaned-out can, with top and bottom removed, as a mold.

Recipe notes

Caramelized Onion Pasta

Turn humble onions into this thrifty yet luxe pasta dinner.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

Golden Mushroom Soup With Orzo & a Pat of Butter

This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.

Crème Anglaise

The silky French vanilla sauce that goes with everything.

Smashed Broccoli Pasta

A feel-good dinner designed to cram a ton of veg in each serving.

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.

Mascarpone Cheesecake

An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.