Warm Goat Cheese And Potato Salad
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Dutch | Potato, Salad, Starch | 4 | Servings |
INGREDIENTS
| 4 | Potato, yukon gold | |
| Vegetable or corn oil | ||
| 1 | t | Salt, divided |
| 1 | t | Pepper, divided |
| 1 | c | Balsamic vinegar |
| 8 | Bacon | |
| 1 1/2 | T | Balsamic vinegar |
| 1/2 | lb | Frisee lettuce or gourmet |
| greens | ||
| 1 | T | Parsley, fresh chopped |
| 1 | T | Chives, chopped |
| 1 | T | Thyme, fresh chopped |
| 1 | Granny Smith apple, cut into | |
| thin wedges | ||
| Warm Goat Cheese Fondue | ||
| Parsley Oil | ||
| Chili Oil |
INSTRUCTIONS
Cut potatoes into rectangular blocks; dice trimmings. Pour oil to a depth of 3 inches into a dutch oven; heat to 375F. Fry diced potato in oil 2 minutes or until golden. Drain and set aside. Fry potato blocks 6 minutes or until golden. Drain and place in a shallow pan. Bake at 375F for 10 minutes or until tender. Sprinkle diced potato and potato blocks with 1/2 teaspoon salt and 1/2 teaspoon pepper; cool. Boil 1 cup balsamic vinegar in a heavy nonstick skillet until reduced to 1/2 cup; set aside. Cook bacon in skillet until crisp; remove bacon, reserving 1 1/2 tablespoons drippings in skillet. Crumble bacon and set aside. Add remaining 1/2 teaspoon salt, 1/2 teaspoon pepper, and 1 1/2 balsamic vinegar to reserved drippings, stirring balsamic dressing well. Combine diced potato, bacon, frisee and next 3 ingredients in a large salad bowl; drizzle with balsamic dressing, and toss gently. Arrange salad evenly on individual salad plates, stand potato blocks upright in center. Cut a slit in top of potato blaock; insert 3 or 4 apple wedges into each slit. Spoon Warm Goat Cheese Fondue onto plates, spoon over potato, if desired. Drizzle plate with reduced vinegar, Parsley Oil and Chili Oil. Serve immediately. Yeild 4 servings Notes: Three other recipes are used in this salad. Warm Goat Cheese Fonue, Parsley Oil, and Chili Oil Per serving: 178 Calories; 7g Fat (31% calories from fat); 7g Protein; 26g Carbohydrate; 11mg Cholesterol; 750mg Sodium Posted to FOODWINE Digest 09 Dec 96 Recipe by: Southern Living Best Recipe 1996/tpogue@idsonline.com From: terry pogue <tpogue@IDS2.IDSONLINE.COM> Date: Mon, 9 Dec 1996 13:17:28 +0100
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Nutrition (calculated from recipe ingredients)
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Calories: 75
Calories From Fat: 2
Total Fat: <1g
Cholesterol: 0mg
Sodium: 605mg
Potassium: 213.4mg
Carbohydrates: 14.4g
Fiber: 1.6g
Sugar: 10.5g
Protein: 1.3g