Frisée, Green Apple and Walnut Salad with Goat Cheese Toasts

This bistro-inspired first course of bitter greens, tart apple, and toasted walnuts is enhanced with bubbling Bucheron cheese and toasted baguette. It's both impressive and perfectly suited to last-minute assembly.

For the Dressing:
1 Tbsp. white wine vinegar
1 Tbsp. shallot, minced
1 tsp. Dijon mustard
¼ tsp. coarse sea salt
black pepper, freshly cracked
3 Tbsp. extra-virgin olive oil

For the Salad:
1 baguette, cut into ½” slices
4 cups frisée (curly endive) (3-4 oz)
1 cup walnut halves (3 oz), toasted
1 Granny Smith apple, thinly sliced
coarse sea salt
black pepper, freshly cracked
8 oz Bucheron or other soft goat cheese
extra-virgin olive oil, for drizzling

Make the Dressing:
Whisk together vinegar, shallot, mustard, salt, and pepper in a bowl. Add oil in a slow, steady stream, whisking until emulsified.

Make the Salad:
Preheat oven to 350°F (180°C/160°C fan, Gas Mark 4).

Place baguette slices on a baking sheet, and toast until golden, 8-10 minutes.

Meanwhile, toss together frisee, walnuts, and apple in a large bowl. Add dressing, and toss. Season with salt and pepper. Transfer to a serving platter.

Preheat broiler. Place cheese, cut side up, on a second baking sheet, and drizzle with oil. Broil until top is browned and bubbling, 3-4 minutes. Place on platter. Serve with baguette toasts.

Makes 2 servings.