Frisee Salad with Blue Cheese, Walnut and Cranberry Crostini
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.
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