Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 4 larges | Potato, yukon gold |
| \N \N | Vegetable or corn oil |
| 1 teaspoon | Salt, divided |
| 1 teaspoon | Pepper, divided |
| 1 cup | Balsamic vinegar |
| 8 slices | Bacon |
| 1½ tablespoon | Balsamic vinegar |
| ½ pounds | Frisee lettuce or gourmet greens |
| 1 tablespoon | Parsley, fresh, chopped |
| 1 tablespoon | Chives, chopped |
| 1 tablespoon | Thyme, fresh chopped |
| 1 \N | Granny Smith apple, cut into thin wedges |
| \N \N | Warm Goat Cheese Fondue |
| \N \N | Parsley Oil |
| \N \N | Chili Oil |
Cut potatoes into rectangular blocks; dice trimmings. Pour oil to a depth of 3 inches into a dutch oven; heat to 375F. Fry diced potato in oil 2 minutes or until golden. Drain and set aside. Fry potato blocks 6 minutes or until golden. Drain and place in a shallow pan. Bake at 375F for 10 minutes or until tender. Sprinkle diced potato and potato blocks with ½ teaspoon salt and ½ teaspoon pepper; cool. Boil 1 cup balsamic vinegar in a heavy nonstick skillet until reduced to ½ cup; set aside. Cook bacon in skillet until crisp; remove bacon, reserving 1½ tablespoons drippings in skillet. Crumble bacon and set aside. Add remaining ½ teaspoon salt, ½ teaspoon pepper, and 1 ½ balsamic vinegar to reserved drippings, stirring balsamic dressing well.
Combine diced potato, bacon, frisee and next 3 ingredients in a large salad bowl; drizzle with balsamic dressing, and toss gently. Arrange salad evenly on individual salad plates, stand potato blocks upright in center. Cut a slit in top of potato blaock; insert 3 or 4 apple wedges into each slit.
Spoon Warm Goat Cheese Fondue onto plates, spoon over potato, if desired.
Drizzle plate with reduced vinegar, Parsley Oil and Chili Oil. Serve immediately. Yeild 4 servings
Notes: Three other recipes are used in this salad. Warm Goat Cheese Fonue, Parsley Oil, and Chili Oil
Per serving: 178 Calories; 7g Fat (31% calories from fat); 7g Protein; 26g Carbohydrate; 11mg Cholesterol; 750mg Sodium Posted to FOODWINE Digest 09 Dec 96 Recipe by: Southern Living Best Recipe 1996/tpogue@...
From: terry pogue <tpogue@...> Date: Mon, 9 Dec 1996 13:17:28 +0100