Pasta salad in parmesan baskets | epicuriantime.com

Ingredients

• 4 large green apples, peeled and diced
• 2 tablespoons lemon juice
• 2 cups apple cider
• 1 cup parmigiano-reggiano cheese, grated
• 2 cups shelled walnuts, 1 cup lightly toasted 1 cup ground fine
• 2 ounces balsamic vinegar
• 2 ounces olive oil
• kosher salt
• black pepper
• 1 pound arugula, washed and trimmed
• 1/2 pound red seedless grapes
• 1/4 cup thinly sliced red onion, soaked in balsamic vinegar
• 1/2 pound orecciette or shells pasta, cooked, cooled and oiled
• 4 ounces gorgonzola cheese, crumbled