| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables, Dairy | Sami | Cklive17 | 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 | 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 |
| 1/8 | ts | Cayenne; or to taste |
| 3 | lg | 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 6 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
FOR THE VINAIGRETTE FOR THE WALNUTS 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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