Yield: 1 servings
| Measure | Ingredient |
|---|---|
| ¼ cup | Balsamic vinegar |
| 2 tablespoons | Pure maple syrup |
| 1 tablespoon | Minced shallot |
| ½ cup | Extra-virgin olive oil |
| ¼ cup | Olive oil |
| ½ teaspoon | Salt; or to taste |
| ¼ teaspoon | Black pepper; or to taste |
| 2 cups | Walnut halves |
| ¾ cup | Confectioners' sugar |
| \N \N | Vegetable oil for deep-frying |
| ½ teaspoon | Salt; or to taste |
| ½ teaspoon | Cayenne; or to taste |
| 3 larges | Head fris'ee; (French or Italian |
| \N \N | ; curly chicory, |
| \N \N | ; available at |
| \N \N | ; specialty produce |
| \N \N | ; markets), outer |
| \N \N | ; leaves discarded |
| \N \N | ; and the inner |
| \N \N | ; leaves rinsed, spun |
| \N \N | ; dry, and torn into |
| \N \N | ; 2-inch pieces. |
| 9 \N | Medjool dates; pitted and sliced |
| \N \N | ; thin |
| 3 ounces | Laura Chenel's Taupinie're* or other goat; cut into 6 slices |
| \N \N | ; cheese such at St. Maure or Valencay |
| 3 ounces | Laura Chenel's Chabis* or other goat; cut into 6 slices |
| \N \N | ; cheese such as a Montrachet or |
| \N \N | ; Chevrion |
| 3 ounces | Laura Chenel's Capriccio* cut into 6 |
| \N \N | ; slices |
| 6 \N | Thin slices whole-wheat walnut bread |
| \N \N | Chopped fresh chervil and chives for |
| \N \N | ; garnish |
FOR THE VINAIGRETTE
FOR THE CANDIED WALNUTS
To make the vinaigrette:
In a small bowl, whisk together the vinegar, the syrup, and the shallot; add the oils in a stream, whisking, and whisk the vinaigrette until it is emulsified. Season the vinaigrette with the salt and pepper.
To make the candied walnuts:
In a saucepan, simmer the walnuts in water to cover for 5 minutes, or until they are softened slightly. Drain them and transfer to paper towels to dry completely. In a bowl, stir together the walnuts and sugar. In a heavy kettle, heat 3 inches of the oil to 350 degrees on a deep-fat thermometer and fry the walnuts in batches for 1 to 2 minutes, or until they are brown and crisp. Transfer the walnuts as they are fried with a slotted spoon to a baking sheet and season with the salt and cayenne.
To serve:
In a large bowl, toss the fris'ee with the dates and enough of the vinaigrette to just coat the salad, reserving any remaining vinaigrette for another use. Divide the salad among 6 plates, mounding it in the center, divide the cheeses and the bread around it, and sprinkle the salads with the walnuts and herbs. Serves 6.
*Available at some specialty foods shops or by mail order from Laura Chenel's Che'vre, 1550 Ridley Avenue, Santa Rosa, CA 95401; (707) 575-8888.
Copyright 1993 Cindy Pawlcyn, Fog City Diner, San Francisco.
Converted by MC_Buster.
Recipe by: Good Morning America Converted by MM_Buster v2.0l.