Frisee Salad With Goat Cheese, Maple Vinaigrette, Candied Wa

Recipe Ingredients

3		Frisee heads - outer leaves discard (large)
		Inner leaves rinsed, spun dry, and torn
		Into 2" pieces
9		Medjool dates - pitted, sliced thin
3 oz	85g	Laura Chenel's Taupiniere goat cheese or
		Other such as St. Maure or Valencay - cut into 6 slices
3 oz	85g	Laura Chenel's Chabis goat cheese or
		Other such as Montrachet or Chevrion - cut into 6 slices
3 oz	85g	Laura Chenel's Capriccio goat cheese - cut into 6 slices
6		Whole-wheat walnut bread - (thin slices)
		Chopped fresh chervil and chives - for garnish
		For The Vinaigrette
1/4 cup	59ml	Balsamic vinegar
2 tablespoons	30ml	Pure maple syrup
1 tablespoon	15ml	Minced shallot
1/2 cup	118ml	Extra-virgin olive oil
1/4 cup	59ml	Olive oil
1 teaspoon	5ml	Freshly-ground black pepper - or to taste
		For The Walnuts
2 cups	292g / 10oz	Walnut halves
3/4 cup	148g / 5.2oz	Confectioners' sugar
		Vegetable oil - for deep-frying
1/2 teaspoon	2.5ml	Salt - or to taste
1/8 teaspoon	0.6ml	Cayenne - or to taste

Recipe Instructions

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 Dutch oven 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.

This recipe yields 6 servings.

Source:
COOKING LIVE with Sara Moulton - (Show # CL-9301) - from the TV FOOD - NETWORK

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