Fris'ee salad with goat cheese, maple vinaigrette, and cand

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.

Similar recipes