Title: Warm Goat Cheese and Potato Salad
Categories: Blank
Yield: 1 Servings

4	lg	Yukon gold or red potatoes
		Vegetable or corn oil
1	ts	Salt, divided
1	ts	Pepper, black, divided
8	sl	Bacon
5 1/2	tb	Balsamic vinegare or, cut into thin wedges
1/2	lb	Frisee /gourmet salad greens, torn
1	tb	Fresh parsley, chopped
1	tb	Thyme, fresh chopped
1	tb	Chives, chopped
1	c	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 Recipe by: Southern Living/October 96/tpogue@idsonline.com

From: Terry Pogue

Date: Sun, 29 Dec 1996 22:05:52 -465800

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