LOCATION: Recipes >> Salad Recipes >> WARM GOAT CHEESE AND POTATO SALAD
WARM GOAT CHEESE AND POTATO SALAD
4 large Yukon gold or red potatoes
Vegetable or corn oil
1 teaspoon salt -- divided
1 teaspoon pepper, black -- divided
8 slices bacon
5 1/2 tablespoons balsamic vinegare or -- cut into thin wedges
1/2 pound frisee /gourmet salad greens -- torn
1 tablespoon fresh parsley -- chopped
1 tablespoon thyme -- fresh chopped
1 tablespoon chives -- chopped
1 cup balsamic vinegar
1 Granny Smith apple -- thinly sliced
Warm Goat Cheese Fondue
Cut potatoes into rectangular blocks; dice trimmings. -Pour oil to a depth
of 3 inches into a Dutch oven; heat to 375'. Fry diced potato in oil 2
minutes or until golden. Drain and set aside. Fry potato blocks 6 minutes
or until golden. Drain and place in a shallow pan. -
Bake at 3 75' for IO minutes or until tender. - Sprinkle diced potato and
potato blocks with '/, teaspoon salt and 1/2 tea- spoon pepper; cool ' -
Boil 1 cup balsamic vinegar in a heavy nonstick skillet until reduced to
1/2 cup; set aside. - Cook bacon in skillet until crisp; re-move bacon,
reserving 11/2 tablespoons drippings in skillet. Crumble bacon, and set
-Add remaining 1/2 teaspoon salt, 1/2 teaspoon pepper, and 11/2
tablespoons balsamic vinegar to reserved drippings, stirring balsamic
dressing well. - Combine diced potato, bacon, fris6e, and next 3
ingredients in a large salad bowl; drizzle with balsamic
dressing, and toss gently.
-Arrange salad evenly on individual salad plates; stand potato blocks up-
right in center. Cut a slit in top of potato blocks; insert 3 or 4 apple
wedges into each slit. - Spoon Warm Goat Cheese Fondue onto plates; spoon
over potato, if desired. Drizzle plate with reduced vinegar, Parsley Oil,
and Chili Oil. Serve immediately.
Yield: 4 servings.
Warm Goat Cheese Fondue
2 tablespoons minced shallot I tablespoon corn oil
2tablespoons chopped fresh thyme
3/. cup whipping cream
1(5.3-ounce) package goat cheese,
1/2teaspoon cracked pepper
- Cook shallot in oil in a large nonstick skillet until tender, stirring
often; stir in chopped thyme and whipping cream. Bring to a boil, stirring
constantly; re- move from heat. Whisk in goat cheese, salt, and pepper
until smooth. Yield: about 11/2 cups.
I bunch Italian parsley, chopped 1/2 cup corn oil
- Combine parsley and oil in container of an electric blender, and process
until combined, stopping once to scrape down sides; pour through a
@re-mcsh strainer into a small bowl, discarding parsley. Yield: 1/@ cup.
I tablespoon chili powder 1/2 cup corn oil
- Cook chili powder in a nonstick skil- let over high heat I minute,
stirring constantly; remove from heat. Stir in oil; let stand 30 minutes.
-Pour mixture through a fine-mesh strainer into a small bowl, discarding
chili powder. Yield: 1/2 cup. James At The Mill Johnson, Arkansas
OCTOBER Southern Living
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