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Frisee Salad with Goat Cheese and Balsamic Syrup
Source: Casual Cuisines of the World - Country Inn
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Rating: Ratings: 1 Reviews: 1 See Reviews
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Active Time:  15 Minutes
 Total Time:  15 Minutes
 Yield:  Serves 8
This light salad will remind diners of a casual lunch at a French country inn. Virtually any fresh greens can be used in place of the arugula to change the character of the dish.
RECIPE INGREDIENTS
1 cup balsamic vinegar
8 slices baguette, toasted
8 1/2-thick-slices fresh goat cheese

8 cups lightly packed inner yellow frisee leaves, tough stems removed
1 cup lightly packed baby arugula
1 cup cherry tomatoes, halved
1/2 cup extra-virgin olive oil
Juice from 1 lemon (about 1/4 cup)
2 teaspoons fresh thyme leaves
2 teaspoons chopped fresh chives
Frisee Salad with Goat Cheese and Balsamic Syrup Recipe at Cooking.com
DIRECTIONS
Simmer the balsamic vinegar in a small nonreactive saucepan until reduced to 1/4 cup. Pour into a small ramekin and cool.

Preheat an oven to 350 degrees F. Place the baguette slices on a baking sheet. Top each bread slice with a slice of goat cheese. Bake until heated through, 3-4 minutes. Remove from the oven and keep warm.

In a large bowl, combine the frisée, arugula, and tomatoes. Drizzle the olive oil and lemon juice over the salad. Toss to coat. Season to taste with salt and freshly ground black pepper. Add the thyme and chives and toss together.

Divide the mixed greens among 8 individual plates. Top each salad with a warmed goat cheese toast. Drizzle the balsamic syrup around the perimeter of the greens and serve immediately.
Recipe reprinted by permission of Weldon Owen. All rights reserved.
 Date Added: 01/01/2008
Nutrition Facts per Serving
Yield: Yield:  Serves 8
Calories: 453
Fat. Total: 27g
Fiber: 10g
Carbohydrates, Total: 42g
Sodium: 456mg
% Cal. from Fat: 54%
Cholesterol: 24mg
Protein: 13g
Spotlight Recipe Review See all 1 reviews »

Rating:
by: Tracy, CA Reviewed: 08/25/2006
See all of Tracy's reviews »
This recipe was very well received by my company. It's a bit stressful to make for a crowd, though, as you have to do the final touches at the last minute. I suggest preparing everything that does not need to be heated ahead of time.
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