Frisée Salad with Blue Cheese, Walnut, and Cranberry Crostini
An elegant salad featuring crispy ciabatta crostini topped with blue cheese, walnuts and cranberries, served alongside delicate frisée lettuce dressed in a walnut oil vinaigrette. Perfect for entertaining or as a sophisticated starter.
6 servings
12 min
Ingredients
- •24 slices 1/4-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
- •⅓ cup dried cranberries
- •8 cups baby frisée, torn into thin pieces
- •2 teaspoons Banyuls vinegar or red wine vinegar
- •1 pinch Fleur de sel or fine sea salt
Cooking Instructions
- 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.
5 min
- 2.
Mix walnuts, cheese, 4 tablespoons shallots, and dried cranberries in medium bowl. Spread mixture on toasts. Bake until cheese melts, about 4 minutes.
4 min
- 3.
Meanwhile, combine frisée, 2 tablespoons shallots, 2 tablespoons walnut oil, and vinegar in bowl. Sprinkle with fleur de sel; toss. Serve with crostini.
3 min
