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 ›

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.