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.

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