≡   Categories
Frisee Salad with Goat Cheese Croques-Monsieurs

2 tablespoons minced shallot
1 teaspoon Dijon-style mustard
3 tablespoons red-wine vinegar
1/3 cup olive oil
3 1/2 ounces (1/2 cup) soft mild goat cheese such as Montrachet, at room temperature
4 tablespoons olive oil
eight 1/3-inch-thick slices of French bread, cut on the diagonal so that each slice is about 3 inches long
1 pound frisee (French curly chicory, available at specialty produce markets), rinsed, spun dry, and torn into bite-size pieces (about 8 cups)


In a salad bowl whisk together the shallot, the mustard, the vinegar, and salt to taste and let the mixture stand for 10 minutes. Add the oil in a stream, whisking, and whisk the dressing until it is emulsified. In a small bowl cream together the goat cheese and 1 tablespoon of the oil. Spread 4 slices of the bread with the mixture and top them with the remaining slices, pressing the sandwiches lightly. In a small non-stick skillet heat 1 1/2 tablespoons of the remaining oil over moderately high heat until it is hot but not smoking, in it saute 2 of the sandwiches for 1 1/2 minutes on each side, or until they are golden, and transfer them to a plate. Saute the remaining 2 sandwiches in the remaining 1 1/2 tablespoons oil in the same manner. Cut the croques-monsieurs into 1-inch squares. Add the frisee to the salad bowl, toss it to coat it with the dressing, and add the croque-monsieur squares, tossing the salad gently.

Source: www.epicurious.com