Frisee And Radish Salad With Goat Cheese Croutons

Recipe Ingredients

2 tablespoons	30ml	Sherry vinegar
2 teaspoons	10ml	Dijon mustard
1		Shallot or green onion - minced
1/3 cup	78ml	Olive oil
		Salt - to taste
		Freshly-ground black pepper - to taste
1		Curly endive head - torn bite size (small)
1		Radishes - trimmed, and
		Thinly sliced
12		French bread baguette, 1/2" thk
		Olive oil - as needed
4 oz	113g	Soft fresh goat cheese
		= (such as Montrachet)

Recipe Instructions

Combine vinegar, mustard and shallot in small bowl. Whisk in 1/3 cup oil. Season dressing to taste with salt and pepper. Combine endive and radishes in large bowl. (Can be prepared 4 hours ahead. Cover salad with damp towel and refrigerate. Cover dressing and let stand at room temperature.)

Preheat broiler. Broil 1 side of bread until golden brown. Brush second side with olive oil. Season with salt and pepper. Spread with goat cheese. Season with pepper Broil until bread is brown. Cut each slice into quarters.

Add dressing to salad and toss to coat. Divide among plates. Top with croutons and serve immediately.

This recipe yields 4 servings.

Source:
Bon Appetit, March 1991

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