MENU

Frisee Salad With Goat Cheese, Maple Vinaigrette And Candied Recipe

Touch Hearts to Rate
0 votes | 1104 views
Servings: 1

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
How good does this recipe look to you?
Touch Hearts to Rate

Add Recipe to

Add the recipe to which day?
« Today - Apr 03 »
Today - Apr 03
April 4 - 10
April 11 - 17
April 18 - 24
Please select a day
or Cancel
Loading... Adding to Planner

Languages

Leave a review or comment