| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables, Dairy | Sami | Gma4 | 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 |
| 1/2 | t | Salt, or to taste |
| 1/4 | 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 |
| 1/2 | t | Cayenne, or to taste |
| 3 | 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
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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