Fris'ee salad with goat cheese, maple vinaigrette, and cand
1 servings
Ingredients
| Quantity | 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 |
| 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 |
| ; curly chicory, | ||
| ; available at | ||
| ; specialty produce | ||
| ; markets), outer | ||
| ; leaves discarded | ||
| ; and the inner | ||
| ; leaves rinsed, spun | ||
| ; dry, and torn into | ||
| ; 2-inch pieces. | ||
| 9 | Medjool dates; pitted and sliced | |
| ; thin | ||
| 3 | ounces | Laura Chenel's Taupinie're* or other goat; cut into 6 slices |
| ; cheese such at St. Maure or Valencay | ||
| 3 | ounces | Laura Chenel's Chabis* or other goat; cut into 6 slices |
| ; cheese such as a Montrachet or | ||
| ; Chevrion | ||
| 3 | ounces | Laura Chenel's Capriccio* cut into 6 |
| ; slices | ||
| 6 | Thin slices whole-wheat walnut bread | |
| Chopped fresh chervil and chives for | ||
| ; garnish | ||
Directions
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.