*  Exported from  MasterCook Mac  *

                    WARM GOAT CHEESE AND POTATO SALAD 

Recipe By     : Southern Living/October 96/tpogue@idsonline.com
Serving Size  : 1    Preparation Time :0:00
Categories    : Posted

  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 375° for IO minutes or until tender.

- Sprinkle diced potato and potato blocks with 1/4 teaspoon salt and
  1/2 teaspoon pepper; cool

- Boil 1 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 1-1/2
  tablespoons drippings in skillet. Crumble bacon, and set aside.

- Add remaining 1/2 teaspoon salt, 1/2 teaspoon pepper, and
  1-1/2 tablespoons balsamic vinegar to reserved drippings, stirring
  balsamic dressing well.

- 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 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
2 tablespoons chopped fresh thyme
3/4 cup whipping cream
1 (5.3-ounce) package goat cheese, crumbled
1/2 teaspoon salt
1/2 teaspoon 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; remove 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 fine-mesh 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 skillet 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

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Per serving (excluding unknown items): 405 Calories; 25g Fat (53% calories from fat); 16g Protein; 35g Carbohydrate; 43mg Cholesterol; 2950mg Sodium