Frisee And Fennel With Dried Apricots And Crumbled Roquefort Recipes

FRISEE AND FENNEL WITH DRIED APRICOTS AND CRUMBLED ROQUEFORT

Steps:

• Discard outer leaves of frisee. Tear remaining frisee into bite-size pieces, and place in serving bowl.
• Using a mandoline or very sharp knife, shave fennel as thin as possible. Transfer to the serving bowl.
• Scatter apricots over salad. Crumble Roquefort directly into serving bowl. Just before serving, drizzle with olive oil, season with salt and pepper; toss, and serve.

FENNEL SALAD WITH APRICOTS

Steps:

• Soak 1/2 cup dried apricots in hot water. Combine 1 thinly sliced fennel bulb and 1/2 thinly sliced small red onion in a bowl. Heat one 15-ounce can chickpeas (drained) and 2 sliced garlic cloves in 1/4 cup olive oil over medium heat, 3 minutes; pour over the fennel mixture and toss. Drain the apricots and add to the fennel. Stir in 2 tablespoons each white wine vinegar, chopped fennel fronds and parsley; season with salt and pepper.

FENNEL, FRISéE, AND ESCAROLE SALAD

Steps:

• Stir together shallot, lemon juice, vinegar, sea salt, and 1/2 teaspoon pepper in a small bowl. Let stand 5 minutes.
• Meanwhile, toss together greens and fennel in a salad bowl.
• Whisk oil into shallot mixture, then toss with salad. Top with shaved parmesan.

AUTUMN FRUIT AND FRISEE SALAD WITH PANETTONE CROUTONS

Steps:

• Preheat the oven to 250 degrees. Scatter the panettone cubes on a baking sheet and bake, tossing occasionally, until crisp and brown, about 1 hour. Be careful that they do not burn. Set aside. Put the cherries, apricots, and raisins in a medium bowl. Measure the honey and vinegar into a small pan or microwave safe bowl. Heat together just until warm. Whisk in 4 tablespoons olive oil and taste for balance. Add the remaining 1 tablespoon oil, if necessary. Pour over the dried fruits. Add the pear, fennel, and salt and pepper to taste. Pour the fruits and dressing over the greens in a salad bowl and toss well. Add the croutons and toss again. Serve immediately.

ALMOND-COATED GOAT CHEESE, FRISEE, AND BELGIAN ENDIVE SALAD

Steps:

• Preheat oven to 375 degrees. Place almonds and oil in separate shallow dishes. Using unflavored dental floss or thread, slice goat cheese into about 1-inch disks.
• Dip each disk into oil with one hand, and then into almonds with the other; press nuts into sides to adhere. Place coated disks on a small baking sheet (if not using immediately, cover with plastic wrap, and chill in refrigerator until ready to bake). Reserve remaining oil, and discard any remaining almonds.
• Just before serving, transfer baking sheet to oven. Bake until goat cheese is heated through and bottom edge is sizzling, about 10 minutes. Remove from oven, and let disks stand on baking sheet at least 2 minutes.
• Meanwhile, tear frisee into bite-size pieces, and cut the endive crosswise into 1-inch lengths. Place in a medium serving bowl; toss with reserved oil and the vinegar, and season with salt and pepper. Divide among serving plates. Using a small spatula, place a warm goat-cheese disk on top of each. Serve immediately.

RADICCHIO, FENNEL, AND ARUGULA SALAD WITH ROQUEFORT AND WALNUTS

Steps:

• Make the dressing:
• In a small bowl whisk together the lemon juice, the vinegar, the mustard, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified.
• In a bowl toss together the radicchio, the fennel, the walnuts, the Roquefort, and the dressing. On each of 8 plates arrange some of the arugula and divide the radicchio mixture among the plates.