New This Month

Frisee and Green-Apple Salad with Goat-Cheese Toasts


This bistro-inspired first course of bitter greens, tart apple, and toasted walnuts is enhanced with bubbling Bucheron cheese and toasted baguette. It's both impressive and perfectly suited to last-minute assembly.

  • Servings: 2

Photography: Sang An

Source: Martha Stewart Living, February 2008


For the Dressing

  • 1 tablespoon white-wine vinegar
  • 1 heaping tablespoon minced shallot
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon coarse salt, plus more to taste
  • Freshly ground pepper, to taste
  • 3 tablespoons extra-virgin olive oil

For the Salad

  • 1 baguette, cut into 1/2-inch slices
  • 4 cups frisee (3 to 4 ounces)
  • 1 cup walnut halves (3 ounces), toasted
  • 1 Granny Smith apple, thinly sliced
  • Coarse salt and freshly ground pepper, to taste
  • 8 ounces Bucheron or other soft goat cheese
  • Extra-virgin olive oil, for drizzling


  1. Make the dressing: Whisk together vinegar, shallot, mustard, salt, and pepper in a bowl. Add oil in a slow, steady stream, whisking until emulsified.

  2. Make the salad: Preheat oven to 350 degrees. Place baguette slices on a baking sheet, and toast until golden, 8 to 10 minutes.

  3. Meanwhile, toss together frisee, walnuts, and apple in a large bowl. Add dressing, and toss. Season with salt and pepper. Transfer to a serving platter.

  4. Preheat broiler. Place cheese, cut side up, on a second baking sheet, and drizzle with oil. Broil until top is browned and bubbling, 3 to 4 minutes. Place on platter. Serve with baguette toasts.

Reviews Add a comment