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Ингредиенты
- 3 lrg frisee heads outer leaves throw away inner leaves rinsed, spun dry, and torn into 2" pcs
- 9 x Medjool dates pitted, sliced thin
- 3 ounce Laura Chenel's Taupiniere goat cheese or possibly other such as St. Maure or possibly Valencay cut into 6 slices
- 3 ounce Laura Chenel's Chabis goat cheese or possibly other such as Montrachet or possibly Chevrion cut into 6 slices
- 3 ounce Laura Chenel's Capriccio goat cheese cut into 6 slices
- 6 slc whole-wheat walnut bread - (thin slices) Minced fresh chervil and chives for garnish
- 1/4 c. balsamic vinegar
- 2 Tbsp. pure maple syrup
- 1 Tbsp. chopped shallot
- 1/2 c. extra-virgin extra virgin olive oil
- 1/4 c. extra virgin olive oil
- 1 tsp freshly-grnd black pepper or possibly to taste
- 2 c. walnut halves
- 3/4 c. confectioners' sugar Vegetable oil for deep-frying
- 1/2 tsp salt or possibly to taste
- 1/8 tsp cayenne or possibly to taste
Инструкции
- Make the vinaigrette: In a small bowl whisk together the vinegar, syrup and shallot, add in the oils in a stream, whisking, and whisk the vinaigrette till 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 min, or possibly till 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 min, or possibly till 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 sufficient 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 114g | |
| Recipe makes 6 servings | |
| Calories 539 | |
| Calories from Fat 335 | 62% |
| Total Fat 38.53g | 48% |
| Saturated Fat 4.81g | 19% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 198mg | 8% |
| Potassium 360mg | 10% |
| Total Carbs 50.89g | 14% |
| Dietary Fiber 3.6g | 12% |
| Sugars 44.63g | 30% |
| Protein 3.42g | 5% |
