Frisée Salad with Blue Cheese, Walnut, and Cranberry Crostini


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.


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)
salt (fleur de del or fine sea salt)


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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