Preparation / Directions:
Cut potatoes into rectangular blocks; dice trimmings.
-Pour oil to a depth of 3 inches into a Dutch oven; heat to 375'. 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 3 75' for IO minutes or until tender.
- Sprinkle diced potato and potato blocks with '/, teaspoon salt and 1/2 tea-
spoon pepper; cool ' -
Boil I 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 11/2 tablespoons drippings in skillet. Crumble bacon, and set aside.
-Add remaining 1/2 teaspoon salt, 1/2 teaspoon pepper, and 11/2 tablespoons balsamic vinegar to reserved drippings, stirring balsamic dressing well. - Combine diced potato, bacon, fris6e, 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.
Warm Goat Cheese Fondue
2 tablespoons minced shallot I tablespoon corn oil
2tablespoons chopped fresh thyme
3/. cup whipping cream
1(5.3-ounce) package goat cheese,
crumbled
1/2teaspoon salt
1/2teaspoon cracked pepper
- 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; re-
move from heat. Whisk in goat cheese, salt, and pepper until smooth. Yield: about 11/2 cups.
Parsley Oil
I bunch Italian parsley, chopped 1/2 cup corn oil
- Combine parsley and oil in container of an electric blender, and process until combined, stopping once to scrape down sides; pour through a @re-mcsh strainer into a small bowl, discarding parsley. Yield: 1/@ cup.
Chili Oil
I tablespoon chili powder 1/2 cup corn oil
- Cook chili powder in a nonstick skil-
let over high heat I 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
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