Frisee Salad with Goat Cheese, Maple Vinaigrette and Candied Walnuts Recipe

Name: Frisee Salad with Goat Cheese, Maple Vinaigrette and Candied Walnuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the vinaigrette; 1/4 cup balsamic vinegar; 2 tablespoons pure maple syrup; 1 tablespoon minced shallot; 1/2 cup extra-virgin olive oil; 1/4 cup olive oil; 1 teaspoon black pepper, or to taste; For the walnuts; 2 cups walnut halves; 3/4 cup confectioners' sugar; Vegetable oil for deep-frying; 1/2 teaspoon salt, or to taste; 1/8 teaspoon cayenne, or to taste; 3 large heads of frisee (French or Italian 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 ounces Laura Chenel's Taupiniere goat cheese or other such as St. Maure or Valencay, cut into 6 slices; 3 ounces Laura Chenel's Chabis goat cheese or other such as Montrachet or Chevrion, cut into 6 slices; 3 ounces Laura Chenel's Capriccio goat cheese cut into 6 slices; 6 thin slices of whole-wheat walnut bread; Chopped fresh chervil and chives for garnish

Servings: persons

For the vinaigrette
1/4 cup balsamic vinegar
2 tablespoons pure maple syrup
1 tablespoon minced shallot
1/2 cup extra-virgin olive oil
1/4 cup olive oil
1 teaspoon black pepper, or to taste
For the walnuts
2 cups walnut halves
3/4 cup confectioners' sugar
Vegetable oil for deep-frying
1/2 teaspoon salt, or to taste
1/8 teaspoon cayenne, or to taste
3 large heads of frisee (French or Italian 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 ounces Laura Chenel's Taupiniere goat cheese or other such as St. Maure or Valencay, cut into 6 slices
3 ounces Laura Chenel's Chabis goat cheese or other such as Montrachet or Chevrion, cut into 6 slices
3 ounces Laura Chenel's Capriccio goat cheese cut into 6 slices
6 thin slices of whole-wheat walnut bread
Chopped fresh chervil and chives for garnish

1
Make the vinaigrette: In a small bowl whisk together the vinegar, syrup and shallot, add the oils in a stream, whisking, and whisk the vinaigrette until it is emulsified.
2
Season the vinaigrette with salt and pepper.
3
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 them to a paper towel to dry completely.
4
In a bowl stir together the walnuts and the sugar.
5
In a Dutch oven heat 3 inches of the oil to 350 degrees on a deep-fat thermometer and in it fry the walnuts in batches for 1 to 2 minutes, or until they are brown and crisp.
6
Transfer the walnuts as they are fried with a slotted spoon to a baking sheet and season them with the salt and cayenne.
7
In a large bowl, toss the frisee with the dates and enough of the vinaigrette to just coat the salad, rserving any remaining vinaigrette for another use.
8
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 the herbs.

2588

kcal

Calories

242

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: For the vinaigrette, 1/4 cup balsamic vinegar, 2 tablespoons pure maple syrup, 1 tablespoon minced shallot, and more.

Yes, Frisee Salad with Goat Cheese, Maple Vinaigrette and Candied Walnuts falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Frisee Salad with Goat Cheese, Maple Vinaigrette and Candied Walnuts

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