Name: Frisée Salad with Blue Cheese, Walnut, and Cranberry Crostini
Yield: Makes 12 servings
Ingredients: 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 frisée, torn into thin pieces; 2 teaspoons Banyuls vinegar or red wine vinegar; Fleur de sel or fine sea salt

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Frisée Salad with Blue Cheese, Walnut, and Cranberry CrostiniGary Moss

If your Thanksgiving dinner is a formal affair, serve the crostini on small plates with the frisée salad. If your guests like to hang out in the kitchen until dinner is served, offer the crostini as passed hors d'oeuvres topped with a sprig of dressed frisée.

Recipe notes

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