Frisee Salad with Blue Cheese, Walnut and Cranberry Crostini

  • 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 frisée, torn into thin pieces
  • 2 teaspoons red wine vinegar
  • Fleur de sel or fine sea salt

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.

[print-me target=”.post-content”]