Frisée Salad With Blue Cheese, Walnut, And Cranberry Crostini

• 24 1/4-inch-thick slices ciabatta bread
• 4 tablespoons walnut oil, divided
• 1/2 cup chopped toasted walnuts
• 8 ounces blue cheese, crumbled
• 6 tablespoons minced shallots, divided
• 1/3 cup dried cranberries
• 8 cups baby frisee, torn into thin pieces
• 2 teaspoons Banyuls vinegar or red wine vinegar
• Fleur de sel or fine sea salt

1. Preheat oven to 400u0b0F. Arrange bread slices on baking sheet. Brush bread slices on top side with 2 tablespoons walnut oil. Bake until crisp, about 5 minutes.
2. Mix walnuts, cheese, 4 tablespoons shallots, and dried cranberries in medium bowl. Spread mixture on toasts. Bake until cheese melts, about 4 minutes.
3. Meanwhile, combine frisee, 2 tablespoons shallots, 2 tablespoons walnut oil, and vinegar in bowl. Sprinkle with fleur de sel; toss. Serve with crostini.

bread, walnut oil, walnuts, blue cheese, shallots, cranberries, baby frisuee, banyuls vinegar, salt

Taken from www.epicurious.com/recipes/food/views/frisee-salad-with-blue-cheese-walnut-and-cranberry-crostini-233138 (may not work)