Recipe

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• 1 (8-oz) pont litre'eveque ( cheese), very cold, rind removed and cut into 1-inch pieces
• 1/2 cup all-purpose flour
• 1/2 cup fine dry bread crumbs
• 1 tsp essence , recipe follows
• 1 large egg
• vegetable oil, for frying
• 1 tsp dijon mustard
• 2 tbsp champagne vinegar
• 1 tsp minced garlic
• 1/4 cup walnut oil
• 1 tbsp olive oil
• 1 tbsp minced shallots
• salt and freshly ground black pepper
• 2 red apples, cored and cut lengthwise into 8ths
• 6 cups mixed baby lettuces
• 12 sprigs fresh baby parsley
• 1/2 cup roughly chopped, toasted walnuts
• sliced warm french bread , as an accompaniment
• 2 1/2 tbsp paprika
• 2 tbsp salt
• 2 tbsp garlic powder
• 1 tbsp black pepper
• 1 tbsp onion powder
• 1 tbsp cayenne pepper
• 1 tbsp dried leaf oregano
• 1 tbsp dried thyme

• 1 In a large saute pan or medium pot, preheat 2-inches of vegetable oil to 350 degrees F.
• 2 Place the flour in a shallow bowl. Combine the bread crumbs and Essence in another shallow bowl. Beat the egg in a third bowl. In batches, dip the cheese cubes into the flour, then the beaten egg, then into the bread crumbs, shaking to remove any excess. Place on a plate and freeze until very cold, about 15 minutes.
• 3 Remove from the freezer and fry in the oil until golden brown and crisp, 20 to 30 seconds. Drain on paper towels.
• 4 In a small bowl, whisk together the mustard, vinegar, and garlic. Add the walnut oil, then the olive oil, in a steady stream, whisking constantly to form an emulsion. Add the shallots and salt and pepper to taste. Toss with the lettuces and baby parsley sprigs, and divide among 4 salad plates. Garnish each plate with 4 apple slices.
• 5 Top each salad with fried cheese cubes and garnish with a sprinkling of walnuts. Serve immediately with French bread.
• 6 Essence (Emeril's Creole Seasoning):
• 7 Combine all ingredients thoroughly and store in an airtight jar or container.
• 8 Yield: about 2/3 cup
• 9 Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.