Frisee Salad With Goat Cheese, Maple Vinaigrette And Cand

Look at Him - this amazing Jesus! He is helping Joseph make a yoke in that little carpenter’s shop at Nazareth. This is the One who, apart from His self-emptying, could far more easily make a solar system or a galaxy of systems. Look at Him again! Dressed like a slave, with towel and basin for His menial equipment, He is bathing the feet of some friends of His who, but for their quarrelsomeness, should have been washing His feet.… 'He humbled himself!' 'Don’t forget this,' cries Paul to these dear friends of his at Philippi. 'Don’t forget this when the slightest impulse arises to become self-assertive and self-seeking, and so to break the bond of your fellowship with one another'(Paul Rees).

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CATEGORY	CUISINE	TAG	YIELD
Grains, Vegetables, Dairy	Sami	Cklive17	1	Servings

INGREDIENTS

1/4	c	Balsamic vinegar
2	T	Pure maple syrup
1	T	Minced shallot
1/2	c	Extra-virgin olive oil
1/4	c	Olive oil
1	t	Black pepper, or to taste
2	c	Walnut halves
3/4	c	Confectioners' sugar
		Vegetable oil for
		deep-frying
1/2	t	Salt, or to taste
1/8	t	Cayenne, or to taste
3		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	oz	Laura Chenel's Taupiniere
		goat cheese or cut into
		slices
		other such as St. Maure
		or
		Valencay
3	oz	Laura Chenel's Chabis goat
		cheese or cut into 6
		slices
		other such as Montrachet
		or Chevrion
3	oz	Laura Chenel's Capriccio
		goat cheese cut
		into 6 slices
6		Thin slices whole-wheat
		walnut bread
		Chopped fresh chervil and
		chives for
		garnish

INSTRUCTIONS

6
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.  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.  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.  Yield: 6 servings  Converted by
MC_Buster.  Per serving: 1455 Calories (kcal); 162g Total Fat; (97%
calories from  fat); 1g Protein; 7g Carbohydrate; 0mg Cholesterol;
1069mg Sodium  Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0
Vegetable; 1/2 Fruit;  32 1/2 Fat; 0 Other Carbohydrates  Recipe by:
COOKING LIVE SHOW #CL9301  Converted by MM_Buster v2.0n.

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