Warm Goat Cheese And Potato Salad

* Exported from MasterCook Mac *

WARM GOAT CHEESE AND POTATO SALAD

Recipe By : Southern Living/October 96/tpogue@idsonline.com
Serving Size : 1 Preparation Time :0:00
Categories : Posted

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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
Parsley Oil
Chili Oil

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 I 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 aside.

-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,
crumbled
1/2teaspoon salt
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.

Parsley Oil

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.

Chili Oil

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


- - - - - - - - - - - - - - - - - -


Per serving (excluding unknown items): 405 Calories; 25g Fat (53% calories from
fat); 16g Protein; 35g Carbohydrate; 43mg Cholesterol; 2950mg Sodium