Fris’ee Salad With Goat Cheese, Maple Vinaigrette, And Ca

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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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