Frisée Salad with Blue Cheese, Walnut, and Cranberry Crostini

Name: Frisée Salad with Blue Cheese, Walnut, and Cranberry Crostini
Yield: 4 servings
Ingredients: 1 24 1/4-inch-thick slices ciabatta bread; 1 4 tablespoons walnut oil, divided; 1 1/2 cup chopped toasted walnuts; 1 8 ounces blue cheese, crumbled; 1 6 tablespoons minced shallots, divided; 1 1/3 cup dried cranberries; 1 8 cups baby frisée, torn into thin pieces; 1 2 teaspoons Banyuls vinegar or red wine vinegar; 1 Fleur de sel or fine sea salt

From the kitchen of Carly

Bitter frisée gets tossed with walnut oil and shallots, then served alongside warm crostini loaded with melted blue cheese, toasted walnuts, and tart cranberries. The contrast of crispy bread, creamy cheese, and peppery greens makes this salad surprisingly elegant for a weeknight.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

124 1/4-inch-thick slices ciabatta bread
14 tablespoons walnut oil, divided
11/2 cup chopped toasted walnuts
18 ounces blue cheese, crumbled
16 tablespoons minced shallots, divided
11/3 cup dried cranberries
18 cups baby frisée, torn into thin pieces
12 teaspoons Banyuls vinegar or red wine vinegar
1Fleur de sel 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.