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Receta Fris'ee Salad With Goat Cheese, Maple Vinaigrette, And Cand

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Ingredientes

  • 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
  • 1/2 tsp Salt, or possibly to taste
  • 1/4 tsp 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
  • 1/2 tsp Cayenne, or possibly to taste
  • 3 lrg Head fris'ee, (French or possibly Italian curly chicory, available at specialty produce markets), outer leaves discarded and the inner leaves rinsed, spun dry, and torn into 2-inch pcs.
  • 9 x Medjool dates, pitted and sliced thin
  • 3 ounce Laura Chenel's Taupinie're* or possibly other goat, cut into 6 slices cheese such at St. Maure or possibly Valencay
  • 3 ounce Laura Chenel's Chabis* or possibly other goat, cut into 6 slices cheese such as a Montrachet or possibly Chevrion
  • 3 ounce Laura Chenel's Capriccio* cut into 6 slices
  • 6 x Thin slices whole-wheat walnut bread Minced fresh chervil and chives for garnish

Direcciones

  1. To make the vinaigrette:In a small bowl, whisk together the vinegar, the syrup, and the shallot; add in the oils in a stream, whisking, and whisk the vinaigrette till it is emulsified. Season the vinaigrette with the salt and pepper.
  2. To 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 to paper towels to dry completely. In a bowl, stir together the walnuts and sugar. In a heavy kettle, heat 3 inches of the oil to 350 degrees on a deep-fat thermometer and 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 with the salt and cayenne.
  3. To serve:In a large bowl, toss the fris'ee with the dates and sufficient of the vinaigrette to just coat the salad, reserving 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 herbs.
  4. Serves 6.
  5. *Available at some specialty foods shops or possibly by mail order from Laura
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