Cooking Instructions
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.
2.
Cut
Bacon (6 slices)
into 1/2-inch pieces. Cook in a skillet until crisp, drain on paper towels. Set aside.
3.
To roast the potatoes and mushrooms, preheat the oven to 400 degrees F (200 degrees C).
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)
.
5.
Roast uncovered for 10 minutes.
6.
Meanwhile, toss the
Shiitake Mushrooms (1 3/4 cups)
with the remaining
Olive Oil (1 Tbsp)
. Season with
Salt (to taste)
and
Freshly Ground Black Pepper (to taste)
.
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.
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.
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.
10.
Reduce heat to medium-low. Gradually add the
Gruyère Cheese (2 cups)
stirring after each addition until fully melted. Remove from heat.
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.
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.)
13.
Top each with the dressed salad combination, followed by a generous sprinkling of bacon crumbles. Serve immediately.
