FRISEE SALAD WITH BLUE CHEESE, WALNUT AND CRANBERRY CROSTINI

FRISEE SALAD WITH BLUE CHEESE, WALNUT AND CRANBERRY CROSTINI image

Number Of Ingredients 9

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24 1/4 inch thick slices ciabatta bread(or baguette)
4 tablespoons walnut oil
1/2 cup chopped toasted walnuts (or pecans)
8 oz crumbled blue cheese
6 tablespoons minced shallots (may be too much, can decrease)
1/3 cup dried cranberries
8 cups baby frisee, torn into thin pieces (probably too much)
2 teaspoons Banyuls vinegar or red wine vinegar
sea salt

Steps:

Preheat oven to 400 degrees. Arrange bread slices on baking sheet. Brush bread slices on top with 2 tablesppons walnut oil. Bake until crisp, about 5 minutes. Mix walnuts(or pecans), cheese, 4 tablespoons shallots and dried cranberries in medium bowl. Spread mixture on toasts. Bake unitl cheese melts, about 4 minutes. Meanwhile, combine frisee, 2 tablespoons shallots, 2 tablespoons walnut oil and vinegar in bowl. Sprinkle with sea salt and toss. Serve with or over crostini. (Theresa put sald on top of crostini)