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

Name: Fris'ee Salad With Goat Cheese, Maple Vinaigrette, And Cand
Ingredients: 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

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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

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.
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.
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.
Serves 6.
*Available at some specialty foods shops or possibly by mail order from Laura