Frisée Salad With Blue Cheese Walnut And Cranberry Crostini Food

FRISEE SALAD WITH BLUE CHEESE, BACON AND HAZELNUTS

Steps:

• Place 1 to 2 tablespoons olive oil in a large saute pan. Add the cut bacon and bring to a medium-high heat. Cook the bacon until it has become brown and crispy and a lot of fat has been rendered. This is a good thing!
• Place the bacon and the fat into a bowl large enough to fit all of the ingredients. Add the vinegar and the blue cheese and stir to combine. Season with salt. Add the frisee and gently toss to combine. If a little more oil or vinegar is needed do so in small increments and taste as you go. The salad should be well seasoned and dressed but not soggy. Divide the salad onto 4 individual serving plates. Sprinkle with the chopped hazelnuts.

FRISéE SALAD WITH BLUE CHEESE, WALNUT, AND CRANBERRY CROSTINI

Steps:

• 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.
• Mix walnuts, cheese, 4 tablespoons shallots, and dried cranberries in medium bowl. Spread mixture on toasts. Bake until cheese melts, about 4 minutes.
• Meanwhile, combine frisée, 2 tablespoons shallots, 2 tablespoons walnut oil, and vinegar in bowl. Sprinkle with fleur de sel; toss. Serve with crostini.

BLUE CHEESE AND DRIED CRANBERRY TOSSED SALAD

Steps:

• Layer the romaine lettuce with the cucumber, grape tomatoes, pecans, cranberries, and blue cheese in a large salad bowl. Dress the salad with the balsamic vinaigrette before serving.

FRISEE SALAD WITH BLUE CHEESE, WALNUT AND CRANBERRY CROSTINI

Steps:

• Preheat oven to 400 degrees. Arrange bread slices on baking sheet. Brush bread slices on top with 2 tablesppons walnut oil. Bake until crisp, about 5 minutes. Mix walnuts(or pecans), cheese, 4 tablespoons shallots and dried cranberries in medium bowl. Spread mixture on toasts. Bake unitl cheese melts, about 4 minutes. Meanwhile, combine frisee, 2 tablespoons shallots, 2 tablespoons walnut oil and vinegar in bowl. Sprinkle with sea salt and toss. Serve with or over crostini. (Theresa put sald on top of crostini)

FRISEE SALAD

Steps:

• Position an oven rack to the top position and preheat the broiler. Cut the cheese into 1/4-inch thick slices. Slice 12 long 1/2-inch diagonal slices from the baguette, then top with cheese slices. Arrange them on a baking sheet and set aside. .
• Whisk the vinegar, shallot, sugar, egg, 3/4 teaspoon salt and 1/2 teaspoon pepper together in a small bowl.
• Heat a heavy-bottomed medium skillet over medium heat and cook the pancetta, stirring occasionally, until golden, about 6 minutes. Transfer to a paper-towel-lined plate. Reserve the drippings in the skillet and reduce the heat to low.
• Add the vinegar mixture to the drippings in the skillet, whisking constantly, until slightly thickened, 1 to 2 minutes. Remove from heat.
• Put the frisee in a large bowl and pour the warm dressing over it and toss to coat. Season with salt and pepper.
• Broil the bread until the cheese is just soft, about 1 minute. Transfer the salad to serving plates, then top with radishes, pecans and pancetta. Top each salad with 3 blue cheese crostini.
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CRANBERRY BLUE CHEESE SALAD

Steps:

• Toss and Serve.

BLEU CHEESE, WALNUT AND CRANBERRY CROSTINI

Steps:

• Preheat oven to 400 degrees. Arrange the bread slices on a baking sheet. Brush the bread slices on the top with 2 tablespoons of the walnut oil. Bake until crisp, about 5 minutes.
• In a medium bowl, combine the toasted walnuts, bleu cheese, 4 tablespoons of shallots, and dried cranberries. Spread the mixture on the toast slices. Bake until cheese melts, approximately 4 minutes.
• In a separate, non-reactive bowl combine the frisee, 2 tablespoons shallots, 2 tablespoons walnut oil and the vinegar. Season with sea salt and toss.
• Serve with crostini.