Recipe

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• 24 slices good-quality baguette (1/4-inch slices) or 24 slices ciabatta (1/4-inch slices)
• 4 tbsp walnut oil, divided
• 1/2 cup walnuts, toasted and coarsely chopped
• 1 cup blue cheese, crumbled
• 6 tbsp minced shallots, divided
• 1/3 cup dried cranberries
• 6 -8 cups baby frisee , torn into thin pieces
• 2 tsp french banyuls vinegar or 2 tsp red wine vinegar
• sea salt

• 1 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.
• 2 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.
• 3 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.
• 4 Serve with crostini.