*  Exported from  MasterCook Mac  *
 Recipe By     : Southern Living/October 96/tpogue@idsonline.com
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Posted
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4      large         Yukon gold or red potatoes
                         Vegetable or corn oil
    1      teaspoon      salt -- divided
    1      teaspoon      pepper, black -- divided
    8      slices        bacon
    5 1/2  tablespoons   balsamic vinegare or -- cut into thin wedges
      1/2  pound         frisee /gourmet salad greens  -- torn
    1      tablespoon    fresh parsley  -- chopped
    1      tablespoon    thyme -- fresh chopped
    1      tablespoon    chives -- chopped
    1      cup           balsamic vinegar
    1                    Granny Smith apple -- thinly sliced
                         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 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. Yield: 4 servings.
  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,
 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;
 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 powder. Yield: 1/2 cup.
 James At The Mill Johnson, Arkansas
 OCTOBER  Southern Living
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 Per serving (excluding unknown items): 405 Calories; 25g Fat (53% calories from
fat); 16g Protein; 35g Carbohydrate; 43mg Cholesterol; 2950mg Sodium