Frisee salad with goat cheese, maple vinaigrette and candied
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 |
| 1 | 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 |
| ⅛ | teaspoon | Cayenne; or to taste |
| 3 | larges | Head frisee; (French or Italian |
| ; 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 Taupiniere goat cheese or; cut into 6 slices |
| ; other such as St. Maure or Valencay | ||
| 3 | ounces | Laura Chenel's Chabis goat cheese or; cut into 6 slices |
| ; other such as Montrachet or Chevrion | ||
| 3 | ounces | Laura Chenel's Capriccio goat cheese cut |
| ; into 6 slices | ||
| 6 | Thin slices whole-wheat walnut bread | |
| Chopped fresh chervil and chives for | ||
| ; garnish | ||
Directions
FOR THE VINAIGRETTE
FOR THE WALNUTS
Make the vinaigrette: In a small bowl whisk together the vinegar, syrup and shallot, add the oils in a stream, whisking, and whisk the vinaigrette until it is emulsified. Season the vinaigrette with salt and pepper.
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 them to a paper towel to dry completely. In a bowl stir together the walnuts and the sugar. In a heavy kettle heat 3 inches of the oil to 350 degrees on a deep-fat thermometer and in it 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 them with the salt and cayenne.
In a large bowl, toss the frisee with the dates and enough of the vinaigrette to just coat the salad, rserving 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 the herbs.
Yield: 6 servings
Converted by MC_Buster.
Per serving: 1455 Calories (kcal); 162g Total Fat; (97% calories from fat); 1g Protein; 7g Carbohydrate; 0mg Cholesterol; 1069mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; ½ Fruit; 32½ Fat; 0 Other Carbohydrates Recipe by: COOKING LIVE SHOW #CL9301 Converted by MM_Buster v2.0n.