WARM GOAT CHEESE AND POTATO SALAD

[JJ Judkins]

* Exported from MasterCook *

WARM GOAT CHEESE AND POTATO SALAD

Recipe By :Southern Living/October 96/[e-mail]
Serving Size : 1 Preparation Time :0:00
Categories : Potato Salad Potatoes
Salad

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 (52.7% calories from fat); 16g Protein; 35g Carbohydrate; 4g Dietary Fiber; 43mg Cholesterol; 2950mg Sodium. Exchanges: 0 Grain(Starch); 2 Lean Meat; 0 Vegetable; 2 Fruit; 3 1/2 Fat.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0