Almond Coated Goat Cheese Frisee And Belgian Endive Salad Recipes

FRISEE SALAD WITH GOAT CHEESE, MAPLE VINAIGRETTE AND CANDIED WALNUTS

Steps:

• 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. Season the vinaigrette with salt and pepper.
• 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. In a bowl stir together the walnuts and the sugar. 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. Transfer the walnuts as they are fried with a slotted spoon to a baking sheet and season them with the salt and cayenne.
• 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. 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.

BITTER GREENS, GRAPEFRUIT, AND AVOCADO SALAD

Steps:

• Remove peels and piths from grapefruits with a sharp knife. Working over a bowl to catch juices, carefully cut between membranes to remove whole segments. In a bowl, whisk together 2 tablespoons grapefruit juice, vinegar, mustard, 1/4 teaspoon salt, 1/4 teaspoon pepper, and yogurt. Slowly drizzle in oil, whisking until combined.
• Toss together greens and basil; divide evenly among 4 plates. Top with grapefruit and avocado. Drizzle with vinaigrette, sprinkle with poppy seeds, and serve.

ENDIVE WITH ORANGES, ALMONDS, AND GOAT CHEESE

Steps:

• For Roasted Garlic Viniagrette: Preheat oven to 350 degrees F.
• Roast garlic in the olive oil in a small baking dish until garlic is very tender, about 20 minutes. Allow to cool slightly.
• Transfer to blender. Add vinegar, shallots, salt, and pepper. Blend.
• To assemble: Set leaves on a platter or plate. Fill each leave with one or two orange segments, some goat cheese crumbles, almond slices, and salt.
• Drizzle with viniagrette and top with chives.
• Chill before serving or serve immediately.

BELGIAN ENDIVE SALAD

Steps:

• Trim off the bottom of endive, and cut the leaves into 1-inch lengths or cut them lengthwise. Drop into cold water; this will keep them from turning dark. Drain and pat dry.
• Combine lemon juice, vinegar, mustard, oil and salt and pepper in small bowl. Beat rapidly with a wire whisk or a fork.
• Place endive in salad bowl. Add dressing and chives. Toss and serve.

ENDIVE AND FRISEE SALAD WITH ORANGES

Steps:

• Whisk the balsamic vinegar, shallots, and honey in a medium bowl to blend. Gradually whisk in the oil. Season the vinaigrette, to taste, with salt and pepper.
• Toss the endive and frisee in a large bowl with enough vinaigrette to coat. Season the salad, to taste, with salt and pepper. Mound the salad onto plates. Surround with the orange segments. Sprinkle with hazelnuts. Drizzle any remaining vinaigrette around the salads and serve immediately.

ALMOND-COATED GOAT CHEESE, FRISEE, AND BELGIAN ENDIVE SALAD

Steps:

• Preheat oven to 375 degrees. Place almonds and oil in separate shallow dishes. Using unflavored dental floss or thread, slice goat cheese into about 1-inch disks.
• Dip each disk into oil with one hand, and then into almonds with the other; press nuts into sides to adhere. Place coated disks on a small baking sheet (if not using immediately, cover with plastic wrap, and chill in refrigerator until ready to bake). Reserve remaining oil, and discard any remaining almonds.
• Just before serving, transfer baking sheet to oven. Bake until goat cheese is heated through and bottom edge is sizzling, about 10 minutes. Remove from oven, and let disks stand on baking sheet at least 2 minutes.
• Meanwhile, tear frisee into bite-size pieces, and cut the endive crosswise into 1-inch lengths. Place in a medium serving bowl; toss with reserved oil and the vinegar, and season with salt and pepper. Divide among serving plates. Using a small spatula, place a warm goat-cheese disk on top of each. Serve immediately.