Warm Camembert Croutes with Dandelion Greens and Red Currants

• 1 tablespoon unsalted butter, softened
• 4 1/2-inch-thick slices from a baguette
• 1 1/2 tablespoons minced shallot
• 1 tablespoon white-wine vinegar
• 1 teaspoon Dijon mustard
• 3 tablespoons extra-virgin olive oil
• 1/2 of an 8-ounce wheel Camembert cheese
• 5 cups baby dandelion greens or other baby greens such as mizuna or arugula
• 1/2 cup fresh red currants if desired

1. Preheat oven to 450 F.
2. Butter baguette slices on 1 side and on a baking sheet toast in middle of oven 5 minutes, or until pale golden.
3. Toasts may be made 1 day ahead, cooled completely, and kept in a sealable plastic bag at room temperature.
4. Preheat broiler.
5. In a large bowl whisk together shallot, vinegar, and mustard and add oil in a slow stream, whisking until emulsified.
6. Cut Camembert into 4 wedges.
7. Top each toast with a wedge of Camembert and on baking sheet broil about 4 inches from heat 5 minutes, or until cheese begins to melt.
8. Add greens and currants to vinaigrette, tossing to coat.
9. Serve salad topped with Camembert croutes.

unsalted butter, baguette, shallot, whitewine vinegar, mustard, extravirgin olive oil, camembert cheese, dandelion, fresh red currants

Taken from www.epicurious.com/recipes/food/views/warm-camembert-croutes-with-dandelion-greens-and-red-currants-14061 (may not work)