Frisée Salad with Blue Cheese, Walnut, and Cranberry Crostini

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 kitchen until dinner is served, offer the crostini as passed hors d'oeuvres topped with a sprig of dressed frisée.

Frisée Salad with Blue Cheese, Walnut, and Cranberry Crostini

Photo by


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 24¼-inch-thick slices ciabatta bread

  • 4

    tablespoons walnut oil, divided

  • ½

    cup chopped toasted walnuts

  • 8

    ounces blue cheese, crumbled

  • 6

    tablespoons minced shallots, divided

  • 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

Directions

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.


Nutrition

Facebook Conversations