Name: Fris'ee Salad with Goat Cheese, Maple Vinaigrette, And Cand
Ingredients: 1/4 c Balsamic vinegar; 2 tb Pure maple syrup; 1 tb Minced shallot; 1/2 c Extra-virgin olive oil; 1/4 c Olive oil; 1/2 ts Salt; or to taste; 1/4 ts Black pepper; or to taste; 2 c Walnut halves; 3/4 c Confectioners' sugar; Vegetable oil for deep-frying; 1/2 ts Salt; or to taste; 1/2 ts Cayenne; or to taste; 3 lg Head fris'ee; (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 Medjool dates; pitted and sliced; ; thin; 3 oz Laura Chenel's Taupinie're* or other goat; cut into 6 slices; ; cheese such at St. Maure or Valencay; 3 oz Laura Chenel's Chabis* or other goat; cut into 6 slices; ; cheese such as a Montrachet or; ; Chevrion; 3 oz Laura Chenel's Capriccio* cut into 6

CATEGORY	CUISINE	TAG	YIELD
Grains, Vegetables, Dairy	Sami	Gma4	1	servings

INGREDIENTS

1/4	c	Balsamic vinegar
2	tb	Pure maple syrup
1	tb	Minced shallot
1/2	c	Extra-virgin olive oil
1/4	c	Olive oil
1/2	ts	Salt; or to taste
1/4	ts	Black pepper; or to taste
2	c	Walnut halves
3/4	c	Confectioners' sugar
		Vegetable oil for deep-frying
1/2	ts	Salt; or to taste
1/2	ts	Cayenne; or to taste
3	lg	Head fris'ee; (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		Medjool dates; pitted and sliced
		; thin
3	oz	Laura Chenel's Taupinie're* or other goat; cut into 6 slices
		; cheese such at St. Maure or Valencay
3	oz	Laura Chenel's Chabis* or other goat; cut into 6 slices
		; cheese such as a Montrachet or
		; Chevrion
3	oz	Laura Chenel's Capriccio* cut into 6
		; slices
6		Thin slices whole-wheat walnut bread
		Chopped fresh chervil and chives for
		; garnish

INSTRUCTIONS

FOR THE VINAIGRETTE
FOR THE CANDIED WALNUTS
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 fris'ee 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
Chenel's Che'vre, 1550 Ridley Avenue, Santa Rosa, CA 95401; (707) 575-8888.
Copyright 1993 Cindy Pawlcyn, Fog City Diner, San Francisco.
Converted by MC_Buster.
Recipe by: Good Morning America
Converted by MM_Buster v2.0l.

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