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
Make the dressing: Whisk together vinegar, shallot, mustard, salt, and pepper in a bowl. Add oil in a slow, steady stream, whisking until emulsified.
Make the salad: Preheat oven to 350 degrees. Place baguette slices on a baking sheet, and toast until golden, 8 to 10 minutes.
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.
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.