ARUGULA SALAD WITH MANCHEGO CHEESE AND WALNUTS

1/4 cup coarsely chopped walnuts, oven toasted
3 tbsp walnut oil
3 tbsp extra virgin olive oil
1 1/2 to 2 tbsp champagne vinegar
sea salt, to taste
ground black pepper, to taste
8 cups arugula, stems removed
1/4 cup aged Manchego cheese, shaved into strips
thinly sliced red onion (optional)

Toast walnuts under broiler until golden and crisp; watch carefully to keep them from burning.

Mix together walnut oil and olive oil with 1 1/2 to 2 tablespoons vinegar. Add salt and pepper to taste.

Arrange arugula, walnuts (best when still warm), cheese and onions on serving plates; drizzle with vinaigrette.

Serve with a crispy French baguette.