GMA Recipe: Fris'ee Salad with Goat Cheese, Maple Vinaigrette, and Candied Walnuts

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Fris'ee Salad with Goat Cheese, Maple Vinaigrette, and Candied Walnuts
From Cindy Pawlcyn
1994

Ingredients
For the vinaigrette:

1/4 c. balsamic vinegar

2 tbsps. pure maple syrup

1 tbsp. minced shallot

1/2 c. extra-virgin olive oil

1/4 c. olive oil

1/2 tsp. salt, or to taste

1/4 tsp. black pepper, or to taste

For the candied walnuts:

2 c. walnut halves

3/4 c. confectioners' sugar

vegetable oil for deep-frying

1/2 tsp. salt, or to taste

1/2 tsp. cayenne, or to taste

3 large heads of fris'ee (French or Italian curly chicory, available at specialty produce markets), outer leaves discarded and the inner leaves rinsed, spun dry, and torn into 2-inch pieces.

9 Medjool dates, pitted and sliced thin

3 oz. Laura Chenel's Taupinie're* or other goat cheese such at St. Maure or Valencay, cut into 6 slices

3 oz. Laura Chenel's Chabis* or other goat cheese such as a Montrachet or Chevrion, cut into 6 slices

3 oz. Laura Chenel's Capriccio* cut into 6 slices

6 thin slices of whole-wheat walnut bread

chopped fresh chervil and chives for garnish

Directions

To make the vinaigrette:
In a small bowl, whisk together the vinegar, the syrup, and the shallot; add the oils in a stream, whisking, and whisk the vinaigrette until 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 minutes, or until 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 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 with the salt and cayenne.

To serve:
In a large bowl, toss the fris'ee with the dates and enough 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 by mail order from Laura Chenel's Che'vre, 1550 Ridley Avenue, Santa Rosa, CA 95401; (707) 575-8888.

Copyright 1993 Cindy Pawlcyn, Fog City Diner, San Francisco.