Recipe - Salade Paysanne

FOR THE TOASTS
Twelve 1/3inchthick
diagonal slices of
; French or Italian bread
One half cup Crumbled Roquefort; (about 2
ounces),
; softened
2 tablespoon Unsalted butter; softened

FOR THE SALAD
1 tablespoon Sherry vinegar or redwine
vinegar
1 teaspoon Dijonstyle mustard
One fourth cup Extravirgin olive oil
4 cup Torn frisee; (French or
Italian
; curly chicory),
; rinsed and spun dry
4 cup Torn arugula; rinsed well
and
; spun dry

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

Converted by MC_Buster.

Converted by MM_Buster v2.0l.