Recipe: Frisee Salad With Goat Cheese, Maple Vinaigrette and Candied [edit]
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[edit] Ingredients
¼ |
cup Balsamic vinegar |
2 |
tablespoons Pure maple syrup |
1 |
tablespoon Minced shallot |
½ |
|
¼ |
cup Olive oil |
1 |
teaspoon Black pepper, or to taste |
2 |
cups Walnut halves |
¾ |
|
|
Vegetable oil for deep-frying |
½ |
teaspoon Salt, or to taste |
⅛ |
teaspoon Cayenne, or to taste |
3 |
lrg Head frisee, (French or Italian chicory, available at specialty produce markets), outer leaves discarded and the inner leaves rinsed, spun dry, and torn into 2-inch pieces |
9 |
Medjool dates, pitted and sliced thin |
3 |
ounces Laura Chenel's Taupiniere goat cheese or, cut into 6 slices other such as St. Maure or Valencay |
3 |
ounces Laura Chenel's Chabis goat cheese or, cut into 6 slices other such as Montrachet or Chevrion |
3 |
ounces Laura Chenel's Capriccio goat cheese cut into 6 slices |
6 |
|
|
[edit] Preparation
Step 1 |
Make the vinaigrette: In a small bowl whisk together the vinegar, syrup and shallot, add the oils in a stream, whisking, and whisk the vinaigrette until it is emulsified. Season the vinaigrette with salt and pepper. |
Step 2 |
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 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 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 them with the salt and cayenne. |
Step 3 |
In a large bowl, toss the frisee with the dates and enough 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. |
Step 4 |
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