• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Warm Goat Cheese and Potato Salad

  • Recipe Submitted by on

Category: Salads

 Ingredients List

  • 4 lg Potato, yukon gold
  • Vegetable or corn oil
  • 1 ts Salt, divided
  • 1 ts Pepper, divided
  • 1 c Balsamic vinegar
  • 8 sl Bacon
  • 1 1/2 tb Balsamic vinegar
  • 1/2 lb Frisee lettuce or gourmet
  • -greens
  • 1 tb Parsley, fresh, chopped
  • 1 tb Chives, chopped
  • 1 tb Thyme, fresh chopped
  • 1 Granny Smith apple, cut into
  • -thin wedges
  • 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 375F. 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 375F for 10
minutes or until tender. Sprinkle diced potato and potato blocks with 1/2
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; remove 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
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 upright in center. Cut a
slit in top of potato blaock; 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. Yeild 4 servings
Notes: Three other recipes are used in this salad. Warm Goat Cheese Fonue,
Parsley Oil, and Chili Oil
Per serving: 178 Calories; 7g Fat (31% calories from fat); 7g Protein; 26g
Carbohydrate; 11mg Cholesterol; 750mg Sodium

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