frisee salad with blue cheese walnut and cranberry brushetta
By terryk
If your Thanksgiving dinner is a formal affair, serve the crostini on small plates with the frisée salad. If your guests like to hang out in the... more ›
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Ingredients
- 24 1/4 -inch-thick slices ciabatta bread
- 4 tablespoons walnut oil, divided
- 1/2 cup chopped toasted walnuts
- 8 ounces blue cheese, crumbled
- 6 tablespoons minced shallots, divided
- 1/3 cup dried cranberries
- 8 cups baby frisée, torn into thin pieces
- 2 teaspoons Banyuls vinegar or red wine vinegar
- Fleur de sel or fine sea salt
Details
Servings 12
Preparation
Step 1
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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