* Exported from MasterCook Mac * Warm Goat Cheese And Potato Salad Recipe By : Southern Living, Oct 1996, tpogue@idsonline.com Serving Size : 1 Preparation Time :0:00 Categories : Potato Salads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 lg Yukon gold or red potatoes -- - cubed or cut into thin wedges Vegetable or corn oil 1 ts Salt -- divided 1 ts Black pepper -- divided 8 sl Bacon 5 1/2 tb Balsamic vinegare 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: 2 tb Shallot -- minced 1 tb Corn oil 2 tb Fresh thyme -- chopped 3/4 c Whipping cream 5 1/3 oz Goat cheese -- crumbled 1/2 ts Salt 1/2 ts Cracked pepper Parsley Oil: 1 bn Italian parsley -- chopped 1/2 c Corn oil Chili Oil: 1 tb Chili powder 1/2 c Corn oil Cut potatoes into rectangular blocks; dice trimmings. Pour oil to a depth of 3" into a Dutch oven; heat to 375°F. 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°F for 10 minutes or until tender. Sprinkle diced potato and potato blocks with 1/4 ts salt and 1/2 ts 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 tb drippings in skillet. Crumble bacon, and set aside. Add remaining 1/2 ts salt, 1/2 ts pepper, and 1-1/2 tb 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: 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: 1-1/2 Cups Parsley 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: 1/2 Cup Chili Oil: Cook chili powder in a nonstick skillet over high heat 1 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 Recipe by James At The Mill Johnson, Arkansas - - - - - - - - - - - - - - - - - -