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  • Frisee Salad With Goat Cheese, Maple Vinaigrette And Candied

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    Frisee Salad With Goat Cheese, Maple Vinaigrette And Candied
    Servings: 1
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1/4 c. Balsamic vinegar
    • 2 Tbsp. Pure maple syrup
    • 1 Tbsp. Chopped shallot
    • 1/2 c. Extra-virgin extra virgin olive oil
    • 1/4 c. Extra virgin olive oil
    • 1 tsp Black pepper, or possibly to taste
    • 2 c. Walnut halves
    • 3/4 c. Confectioners' sugar Vegetable oil for deep-frying
    • 1/2 tsp Salt, or possibly to taste
    • 1/8 tsp Cayenne, or possibly to taste
    • 3 lrg Head frisee, (French or possibly Italian chicory, available at specialty produce markets), outer leaves discarded and the inner leaves rinsed, spun dry, and torn into 2-inch pcs
    • 9 x Medjool dates, pitted and sliced thin
    • 3 ounce Laura Chenel's Taupiniere goat cheese or possibly, cut into 6 slices other such as St. Maure or possibly Valencay
    • 3 ounce Laura Chenel's Chabis goat cheese or possibly, cut into 6 slices other such as Montrachet or possibly Chevrion
    • 3 ounce Laura Chenel's Capriccio goat cheese cut into 6 slices
    • 6 x Thin slices whole-wheat walnut bread Minced fresh chervil and chives for garnish

    Directions

    1. Make the vinaigrette: In a small bowl whisk together the vinegar, syrup and shallot, add in the oils in a stream, whisking, and whisk the vinaigrette till it is emulsified. Season the vinaigrette with salt and pepper.
    2. Make the candied walnuts: In a saucepan simmer the walnuts in water to cover for 5 min, or possibly till 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 min, or possibly till 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.
    3. In a large bowl, toss the frisee with the dates and sufficient 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.
    4. Yield: 6 servings

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