Yield: 1 servings
Measure | Ingredient |
---|---|
2 tablespoons | Minced shallot |
1 teaspoon | Dijon-style mustard |
3 tablespoons | Red-wine vinegar |
⅓ cup | Olive oil |
\N \N | ***FOR THE GOAT CHEESE |
\N \N | ; CROQUES-MONSIEURS*** |
3½ ounce | Soft mild goat cheese such as Montrachet; at room temperature |
\N \N | ; (1/2 cup) |
4 tablespoons | Olive oil |
\N \N | Eight; (1/3-inch-thick) |
\N \N | ; slices of French |
\N \N | ; bread, cut on the |
\N \N | ; diagonal so that |
\N \N | ; each slice is about |
\N \N | ; 3 inches long |
1 pounds | Frisee; (French curly |
\N \N | ; chicory, available |
\N \N | ; at specialty |
\N \N | ; produce markets), |
\N \N | ; rinsed, spun dry, |
\N \N | ; and torn into |
\N \N | ; bite-size pieces |
\N \N | ; (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.
Make the goat cheese croques-monsieurs: 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 1½ 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 ½ minutes on each side, or until they are golden, and transfer them to a plate. Saute the remaining 2 sandwiches in the remaining 1 ½ 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.
Serves 6.
Gourmet October 1992
Converted by MC_Buster.
Converted by MM_Buster v2.0l.