Recipe courtesy of Cindy Pawlcyn
Show: Cooking Live
Save Recipe Print
Total:
45 min
Prep:
45 min
Yield:
6 servings
Level:
Easy

Ingredients

For the vinaigrette
For the walnuts

Directions

Make the vinaigrette: In a small bowl whisk together the vinegar, syrup and shallot, add the oils in a stream, whisking, and whisk the vinaigrette until it is emulsified. Season the vinaigrette with salt and pepper. 

Make the candied walnuts: In a saucepan simmer the walnuts in water to cover for 5 minutes, or until they are softened slightly, drain them, and transfer them to a paper towel to dry completely. In a bowl stir together the walnuts and the sugar. In a Dutch oven heat 3 inches of the oil to 350 degrees on a deep-fat thermometer and in it fry the walnuts in batches for 1 to 2 minutes, or until they are brown and crisp. Transfer the walnuts as they are fried with a slotted spoon to a baking sheet and season them with the salt and cayenne. 

In a large bowl, toss the frisee with the dates and enough of the vinaigrette to just coat the salad, rserving any remaining vinaigrette for another use. Divide the salad among 6 plates, mounding it in the center, divide the cheeses and the bread around it, and sprinkle the salads with the walnuts and the herbs.

My Private Notes

Add a Note
Get the Recipe

Ice Cream Social in a Bag

Get shaking with this unique way of making ice cream in five minutes.

IDEAS YOU'LL LOVE

Spinach Salad with Goat Cheese and Walnuts

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories