Warm Goat Cheese and Potato Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
4 large yukon gold or red potatoes |
vegetable or corn oil |
1 teaspoon salt, divided |
1 teaspoon cracked pepper, divided |
1 cup balsamic vinegar |
8 bacon slices |
1 1/2 tablespoons balsamic vinegar |
1/2 pound torn frisée or gourmet salad greens |
1 tablespoon chopped fresh parsley |
1 tablespoon chopped chives |
1 tablespoon chopped fresh thyme |
warm goat cheese fondue |
1 granny smith apple, cut into thin wedges |
parsley oil |
chili oil |
Directions:
1. Cut potatoes into rectangular blocks; dice trimmings.
2. 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 baking pan.
3. Bake at 375° for 10 minutes or until tender.
4. Sprinkle diced potatoes and potato blocks with 1/2 teaspoon salt and 1/2 teaspoon pepper; cool.
5. Boil 1 cup balsamic vinegar in a heavy nonstick skillet until reduced to 1/2 cup; set aside.
6. Cook bacon in skillet until crisp; remove bacon, reserving 1 1/2 tablespoons drippings in skillet. Crumble bacon, and set aside.
7. Add remaining 1/2 teaspoon salt, 1/2 teaspoon pepper, and 1 1/2 tablespoons balsamic vinegar to reserved drippings, stirring balsamic dressing well.
8. Combine diced potato, bacon, frisee, 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 upright in center. Cut a slit in top of each potato block; insert 3 or 4 apple wedges in each slit. Spoon Warm Goat Cheese Fondue onto plates; spoon over potato, if desired. Drizzle plates with reduced balsamic vinegar, Parsley Oil, and Chili Oil. Serve immediately.
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