Recipe for Frisee Salad with Goat Cheese, Maple Vinaigrette, and Cand 
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Yield:
1 servings
Ingredients:
Amount Ingredient
FOR THE VINAIGRETTE ----------------
1/4 cup Balsamic vinegar
2 tbl Pure maple syrup
1 tbl Minced shallot
1/2 cup Extra-virgin olive oil
1/4 cup Olive oil
1/2 tsp Salt, or to taste
1/4 tsp Black pepper, or to taste
----------------- FOR THE CANDIED WALNUTS ----------------
2 cup Walnut halves
3/4 cup Confectioners sugar
Vegetable oil for deep-frying
1/2 tsp Salt, or to taste
1/2 tsp Cayenne, or to taste
3 lrg Head frisee, (French or Italian curly chicory, available at specialty produce markets), outer leaves discarded and the inner leaves rinsed, spun dry, and torn into 2-inch pieces.
9 x Medjool dates, pitted and sliced thin
3 oz Laura Chenels Taupiniere* or other goat, cut into 6 slices cheese such at St. Maure or Valencay
3 oz Laura Chenels Chabis* or other goat, cut into 6 slices cheese such as a Montrachet or Chevrion
3 oz Laura Chenels Capriccio* cut into 6 slices
6 x Thin slices whole-wheat walnut bread
Instructions:
Instructions: To make the vinaigrette:
In a small bowl, whisk together the vinegar, the syrup, and the shallot; add the oils in a stream, whisking, and whisk the vinaigrette until it is emulsified. Season the vinaigrette with the salt and pepper.

To 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 to paper towels to dry completely. In a bowl, stir together the walnuts and sugar. In a heavy kettle, heat 3 inches of the oil to 350 degrees on a deep-fat thermometer and 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 with the salt and cayenne.

To serve:
In a large bowl, toss the frisee with the dates and enough of the vinaigrette to just coat the salad, reserving 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 herbs.

Serves 6.

*Available at some specialty foods shops or by mail order from Laura

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