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  • Frisee Salad With Goat Cheese, Maple Vinaigrette, Candied Wa

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    Frisee Salad With Goat Cheese, Maple Vinaigrette, Candied Wa
    Servings: 6
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 3 lrg frisee heads outer leaves throw away inner leaves rinsed, spun dry, and torn into 2" pcs
    • 9 x Medjool dates pitted, sliced thin
    • 3 ounce Laura Chenel's Taupiniere goat cheese or possibly other such as St. Maure or possibly Valencay cut into 6 slices
    • 3 ounce Laura Chenel's Chabis goat cheese or possibly other such as Montrachet or possibly Chevrion cut into 6 slices
    • 3 ounce Laura Chenel's Capriccio goat cheese cut into 6 slices
    • 6 slc whole-wheat walnut bread - (thin slices) Minced fresh chervil and chives for garnish
    • 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 freshly-grnd 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

    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.
    3. In a Dutch oven 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.
    4. 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.
    5. This recipe yields 6 servings.

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