Yield: 6 Servings
|3 pounds||Chicken breasts poached,|
|6 slices||Cooked crumbled bacon|
|Spicy walnut praline|
|1 cup||Crumbled good quality blue|
|Cheese, like Cabrales,|
|Stilton, or Roquefort|
|Romaine lettuce for lining|
|2 teaspoons||Dijon mustard|
|¼ cup||Sherry vinegar|
|¼ cup||Olive oil|
|¼ cup||Vegetable oil|
|⅔ cup||Walnuts, chopped fine|
|½ teaspoon||Cayenne, or to taste|
SPICY WALNUT PRALINE
Recipe adapted from Gourmet Magazine In a bowl stir together walnuts, salt and cayenne. In a dry small heavy skillet or saucepan cook sugar over moderate heat, stirring with a fork, until melted and cook, without stirring, swirling skillet or pan, until golden caramel. Add walnut mixture and stir to coat nuts with caramel.
Spoon praline onto a sheet of foil and cool. Transfer praline to a cutting board and chop fine. Praline can be made 3 days ahead and kept in an airtight container.
In a small bowl whisk together dressing ingredients. Set aside.
In large bowl combine chicken, cheese, bacon and walnut praline. Mix to combine. Add dressing and mix to coat. Serve on a bed of romaine lettuce.
SOURCE: COOKING LIVE! Cooking Show Copyright 1998, TV FOOD NETWORK SHOW# CL9174
Format by Dave Drum - 02 January 99 FROM: Uncle Dirty Dave's Kitchen Posted to MM-Recipes Digest V4 #12 by waynej@... on Apr 27, 1999