Ingredients
- 1/4 cup balsamic vinegar
- 2 tablespoons pure maple syrup
- 1 tablespoon minced shallot
- 1/2 cup extra-virgin olive oil
- 1/4 cup olive oil
- 1 teaspoon black pepper, or to taste
- 2 cups walnut halves
- 3/4 cup confectioners' sugar
- Vegetable oil for deep-frying
- 1/2 teaspoon salt, or to taste
- 1/8 teaspoon cayenne, or to taste
- 3 large heads of frisee (French or Italian chicory, available at specialty produce markets), outer leaves discarded and the inner leaves rinsed, spun dry, and torn into 2-inch pieces
- 9 Medjool dates, pitted and sliced thin
- 3 ounces Laura Chenel's Taupiniere goat cheese or other such as St. Maure or Valencay, cut into 6 slices
- 3 ounces Laura Chenel's Chabis goat cheese or other such as Montrachet or Chevrion, cut into 6 slices
- 3 ounces Laura Chenel's Capriccio goat cheese cut into 6 slices
- 6 thin slices of whole-wheat walnut bread
- Chopped fresh chervil and chives for garnish
Details
- Servings:
6
- Diet:
Low-Carb
- Meal:
lunch, dinner
- Dish:
salad
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