Frisée Salad with Blue Cheese, Walnut, and Cranberry CrostiniGary Moss
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.
Recipe information
Yield
Makes 12 servings
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
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.
Step 2
Mix walnuts, cheese, 4 tablespoons shallots, and dried cranberries in medium bowl. Spread mixture on toasts. Bake until cheese melts, about 4 minutes.
Step 3
Meanwhile, combine frisée, 2 tablespoons shallots, 2 tablespoons walnut oil, and vinegar in bowl. Sprinkle with fleur de sel; toss. Serve with crostini.
