Frisee Salad with Goat Cheese, Maple Vinaigrette And Candied

Ready in 1 hour

Try this Frisee Salad with Goat Cheese, Maple Vinaigrette And Candied recipe, or contribute your own. "Summer" and "Salad" are two of the tags cooks chose for Frisee Salad with Goat Cheese, Maple Vinaigrette And Candied.

Top-ranked recipe named "Frisee Salad with Goat Cheese, Maple Vinaigrette And Candied"


Ingredients

Are you making this? 
; discarded and the
; 2-inch pieces
1/4 c Balsamic vinegar
; chicory, available
; at specialty
6 Thin slices whole-wheat
1 tb Minced shallot
; other such as Montrachet
; into 6 slices
Chopped fresh chervil and
; garnish
FOR THE WALNUTS
1/2 c Extra-Virgin Olive Oil
; inner leaves
9 Medjool dates; pitted and
2 tb Pure maple syrup
Vegetable oil for
; produce markets),
; thin
1/4 c olive oil
1/8 ts Cayenne; or to taste
2 c Walnut halves
; rinsed, spun dry,
1 ts Black pepper; or to taste
1/2 ts Salt; or adjust amount to taste
3 lg Head frisee; (French or
; and torn into
; other such as St. Maure or
FOR THE VINAIGRETTE
; outer leaves

Original recipe makes 1 servings

Servings  

Preparation

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 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.

Calories Per Serving: 5588 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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