This is a print preview of "Frisee Salad With Goat Cheese, Maple Vinaigrette And Candied" recipe.

Frisee Salad With Goat Cheese, Maple Vinaigrette And Candied Recipe
by Global Cookbook

Frisee Salad With Goat Cheese, Maple Vinaigrette And Candied
Rating: 0/5
Avg. 0/5 0 votes
 
  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