Recipe: Frisee Salad With Goat Cheese, Maple Vinaigrette, Candied Wa [edit]

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Tags: Meat, Salad

Yield: 6 servings

3	lrg frisee heads outer leaves discard
	inner leaves rinsed, spun dry, and torn
	into 2" pieces
9	Medjool dates pitted, sliced thin
3	ounces Laura Chenel's Taupiniere goat cheese or
	other such as St. Maure or Valencay cut into 6 slices
3	ounces Laura Chenel's Chabis goat cheese or
	other such as Montrachet or Chevrion cut into 6 slices
3	ounces Laura Chenel's Capriccio goat cheese cut into 6 slices
6	slc whole-wheat walnut bread - (thin slices)
	Chopped fresh chervil and chives for garnish
¼	cup balsamic vinegar
2	tablespoons pure maple syrup
1	tablespoon minced shallot
½	cup extra-virgin olive oil
¼	cup olive oil
1	teaspoon freshly-ground black pepper or to taste
2	cups walnut halves
¾	cup confectioners' sugar
	Vegetable oil for deep-frying
½	teaspoon salt or to taste
⅛	teaspoon cayenne or to taste

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.
Step 3	In a Dutch oven 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 4	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 5	This recipe yields 6 servings.