Salade Verte Avec Croutes De Roquefort

Serving Size : 1
Ingredients

for prepare Salade Verte Avec Croutes De Roquefort

:

Amount	Measure	Ingredient - Preparation Method
FOR THE TOASTS twelve 1/3-inch-thick diagonal slices of French or Italian bread salade verte avec croutes de roquefort
1/2	cup	crumbled Roquefort - (about 2 ounces),
softened salade verte avec croutes de roquefort
2	tablespoons	unsalted butter - softened
FOR THE SALAD salade verte avec croutes de roquefort
1	tablespoon	Sherry vinegar or red-wine vinegar
1	teaspoon	Dijon-style mustard
1/4	cup	extra-virgin olive oil
4	cups	torn frisee - (French or Italian
curly chicory), rinsed and spun dry salade verte avec croutes de roquefort
4	cups	torn arugula - rinsed well and

Make the toasts: Bake the bread slices on a baking sheet in one layer in the middle of a preheated 350F. oven for 10 to 15 minutes, or until they are golden. The toasts may be baked 1 day in advance and kept in an airtight container. They may also be baked at the same time as the croutons for the pea soup. In a bowl cream the Roquefort with the butter and spread the mixture on the toasts. Make the salad: In a large bowl whisk the vinegar with the mustard and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. Add the frisee and the arugula and toss the mixture well to coat the greens with the dressing. Season the salad with pepper, divide it among 6 salad plates, and arrange 2 toasts on each plate. Serves 6. Gourmet May 1991

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