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

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