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RECIPE
19 INGREDIENTS 13 STEPS 45min

Gruyère Fondue Salad

This Gruyère Fondue Salad is rich, full of flavor and contrasts. It starts off with a pool of yummy fondue topped with a green salad, topped with roasted potato and mushroom salad, and also topped with crunchy bacon bits. A stick to your ribs kind of salad.
Gruyère Fondue Salad Recipe | SideChef
This Gruyère Fondue Salad is rich, full of flavor and contrasts. It starts off with a pool of yummy fondue topped with a green salad, topped with roasted potato and mushroom salad, and also topped with crunchy bacon bits. A stick to your ribs kind of salad.
I am a stay-at-home mom mom (sounds better than recently retired, don’t you think?) who loves to spend time in my kitchen.
http://www.ahintofrosemary.com/
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I am a stay-at-home mom mom (sounds better than recently retired, don’t you think?) who loves to spend time in my kitchen.
http://www.ahintofrosemary.com/
45min
Total Time
$3.58
Cost Per Serving

Ingredients

Servings
6
US / METRIC

Vinaigrette

2/3 cup
Extra-Virgin Olive Oil
1/3 cup
Sherry Vinegar
or Red Wine Vinegar
to taste
to taste
Freshly Ground Black Pepper

Salad

6 slices
3 cups
sliced 1/2-inch thick
2 Tbsp
Olive Oil , divided
6 oz
Shiitake Mushrooms
stems removed
2 cups
or torn Dandelion Greens
2 heads
White Belgian Endive
preferably small heads, separated into leaves
to taste
to taste
Freshly Ground Black Pepper

Fondue

1 cup
Dry White Wine
2
Shallots , minced
1 Tbsp
Butter , softened
1 cup
Whipping Cream
2 cups
Gruyère Cheese
shredded at room temperature
or Swiss Cheese
Save Time,
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Nutrition Per Serving

VIEW ALL
CALORIES
737
FAT
63.8 g
PROTEIN
17.7 g
CARBS
20.9 g

Cooking Instructions

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Step 1
For the vinaigrette, in a screw-top jar combine Extra-Virgin Olive Oil (2/3 cup) , Sherry Vinegar (1/3 cup) , and Granulated Sugar (1 tsp) . Cover and shake to combine. Season to taste with Salt (to taste) and Freshly Ground Black Pepper (to taste) . Set aside.
Step 2
Cut Wright® Brand Smoked Bacon (6 slices) into 1/2-inch pieces. Cook in a skillet until crisp, drain on paper towels. Set aside.
Step 3
To roast the potatoes and mushrooms, preheat the oven to 400 degrees F (200 degrees C).
Step 4
Grease a 15x10x1-inch baking pan or line with parchment paper. Brush the Yukon Gold Potatoes (3 cups) lightly with Olive Oil (1 Tbsp) . Season with Salt (to taste) and Freshly Ground Black Pepper (to taste) .
Step 5
Roast uncovered for 10 minutes.
Step 6
Meanwhile, toss the Shiitake Mushrooms (6 oz) with the remaining Olive Oil (1 Tbsp) . Season with Salt (to taste) and Freshly Ground Black Pepper (to taste) .
Step 7
Add the prepared mushrooms to the other end of the baking sheet. Roast for 15 minutes more or until the potatoes are tender and slightly caramelized.
Step 8
While the vegetables are roasting, make the fondue. In a medium saucepan, combine the Dry White Wine (1 cup) and Shallots (2) . Bring to a boil, uncovered, for about 4 minutes or until reduced to 3/4 cup.
Step 9
Stir together Butter (1 Tbsp) and All-Purpose Flour (1 Tbsp) , add to the wine mixture. Stir in the Whipping Cream (1 cup) . Cook and stir over medium heat until bubbly.
Step 10
Reduce heat to medium-low. Gradually add the Gruyère Cheese (2 cups) stirring after each addition until fully melted. Remove from heat.
Step 11
Just before serving, build the individual salads. Place the potatoes, mushrooms, Baby Arugula (2 cups) , and White Belgian Endive (2 heads) in a large bowl and drizzle some vinaigrette over the combo.
Step 12
Divide the warm cheese among 6 individual salad plates. (If you prefer less fondue on each plate, save the extra for crusty bread dipping.)
Step 13
Top each with the dressed salad combination, followed by a generous sprinkling of bacon crumbles. Serve immediately.
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Nutrition Per Serving
Calories
737
% Daily Value*
Fat
63.8 g
82%
Saturated Fat
23.7 g
118%
Trans Fat
0.5 g
--
Cholesterol
102.3 mg
34%
Carbohydrates
20.9 g
8%
Fiber
3.0 g
11%
Sugars
4.1 g
--
Protein
17.7 g
35%
Sodium
663.8 mg
29%
Vitamin D
1.0 µg
5%
Calcium
450.8 mg
35%
Iron
1.3 mg
7%
Potassium
622.2 mg
13%
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