Frisee salad with goat cheese croques-monsieurs
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Minced shallot |
| 1 | teaspoon | Dijon-style mustard |
| 3 | tablespoons | Red-wine vinegar |
| ⅓ | cup | Olive oil |
| ***FOR THE GOAT CHEESE | ||
| ; CROQUES-MONSIEURS*** | ||
| 3½ | ounce | Soft mild goat cheese such as Montrachet; at room temperature |
| ; (1/2 cup) | ||
| 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 | pounds | Frisee; (French curly |
| ; chicory, available | ||
| ; at specialty | ||
| ; produce markets), | ||
| ; rinsed, spun dry, | ||
| ; and torn into | ||
| ; bite-size pieces | ||
| ; (about 8 cups) | ||
Directions
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.