Instructions: Cut potatoes into rectangular blocks; dice trimmings. Pour oil to a depth of 3 inches into a dutch oven; heat to 375F. Fry diced potato in oil 2 minutes or until golden. Drain and set aside. Fry potato blocks 6 minutes or until golden. Drain and place in a shallow pan. Bake at 375F for 10 minutes or until tender. Sprinkle diced potato and potato blocks with 1/2 teaspoon salt and 1/2 teaspoon pepper; cool. Boil 1 cup balsamic vinegar in a heavy nonstick skillet until reduced to 1/2 cup; set aside. Cook bacon in skillet until crisp; remove bacon, reserving 1 1/2 tablespoons drippings in skillet. Crumble bacon and set aside. Add remaining 1/2 teaspoon salt, 1/2 teaspoon pepper, and 1 1/2 balsamic vinegar to reserved drippings, stirring balsamic dressing well.

Combine diced potato, bacon, frisee and next 3 ingredients in a large salad bowl; drizzle with balsamic dressing, and toss gently. Arrange salad evenly on individual salad plates, stand potato blocks upright in center. Cut a slit in top of potato blaock; insert 3 or 4 apple wedges into each slit.

Spoon Warm Goat Cheese Fondue onto plates, spoon over potato, if desired.

Drizzle plate with reduced vinegar, Parsley Oil and Chili Oil. Serve immediately. Yeild 4 servings

Notes: Three other recipes are used in this salad. Warm Goat Cheese Fonue, Parsley Oil, and Chili Oil

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