Recipe information
Yield
Makes 4 Servings
Ingredients
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
Preparation
Step 1
Preheat oven to 450° F.
Step 2
Butter baguette slices on 1 side and on a baking sheet toast in middle of oven 5 minutes, or until pale golden. Toasts may be made 1 day ahead, cooled completely, and kept in a sealable plastic bag at room temperature.
Step 3
Preheat broiler.
Step 4
In a large bowl whisk together shallot, vinegar, and mustard and add oil in a slow stream, whisking until emulsified. Cut Camembert into 4 wedges. 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. Add greens and currants to vinaigrette, tossing to coat.
Step 5
Serve salad topped with Camembert croûtes.
