Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Gruyère Fondue Salad




Source of Recipe


Internet


List of Ingredients




8 oz. Gruyère cheese or swiss cheese
2/3 cup olive oil
1/3 cup sherry vinegar
1 tsp. sugar
6 slices thick-cut bacon
1 lb. Yukon gold potatoes, sliced ½-inch thick
2 tablespoons Olive oil, divided
6 oz. Fresh shiitake mushrooms, stems removed
1 cup dry white wine
2 shallots, chopped
1 Tbsp. butter, softened
1 Tbsp. all-purpose flour
1 cup whipping cream
2 cups torn arugula or dandelion greens
2 small heads Belgian endive, separated into leaves



Recipe



Shred cheese and let stand at room temperature 30 minutes. For vinaigrette, in a screw top jar combine 2/3 cup olive oil, sherry vinegar, and sugar; cover and shake to combine. Season to taste with salt and freshly cracked pepper; set aside. Cut bacon into ½-inch pieces. Cook in a skillet until crisp; drain on paper towels. Set aside.

Brush potatoes lightly with 1 tablespoon olive oil; place slices on one end of a greased 15x10x1-inch baking pan. Roast, uncovered, in a 400° oven 10 minutes. Toss mushrooms with remaining olive oil; season with salt and pepper. Add mushrooms to other end of the baking pan. Roast for 10 minutes more or until potatoes are tender.

Meanwhile, in a medium saucepan combine wine and shallots; bring to boiling. Boil, uncovered, about 4 minutes or until reduced to ¾ cup. Stir together butter and flour; add to wine mixture in saucepan. Stir in cream. Cook and stir over medium heat until bubbly. Reduce heat to medium low; gradually add cheese, stirring after each addition until melted.

Drizzle potatoes, mushrooms, arugula, and endive with vinaigrette.

Divide warm cheese among 6 individual salad bowls. Top each with bacon, potatoes, mushrooms, arugula, and endive. Serves 6.