Frisée Salad with Blue Cheese, Walnut, and Cranberry Crostini

Description

Great to serve the crostini on small plates with the drisee salad or can be served as passed appetizers topped with a sprig of dressed frisee.

Ingredients

24 sli
ciabatta bread (1/4" thick)
4 T
walnut oil (divided)
1⁄2 c
walnuts (toasted, chopped)
8 oz
blue cheese (crumbled)
6 T
shallots (minced, divided)
1⁄3 c
cranberries (dried)
8 c
frisee (baby, torn into thin pieces)
2 t
red wine vinegar (or Banyuls vinegar)
1  
salt (fleur de del or fine sea salt)

Instructions

 
Preheat oven to 400°F. Arrange bread slices on baking sheet. Brush bread slices on top side with 2 tablespoons walnut oil. Bake until crisp, about 5 minutes.
 
Mix walnuts, cheese, 4 tablespoons shallots, and dried cranberries in medium bowl. Spread mixture on toasts. Bake until cheese melts, about 4 minutes.
 
Meanwhile, combine frisée, 2 tablespoons shallots, 2 tablespoons walnut oil, and vinegar in bowl. Sprinkle with fleur de sel; toss. Serve with crostini.

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