Title: Frisee And Radish Salad with Goat Cheese Croutons
Categories: March 1991
Yield: 1 servings

2 tb Sherry vinegar
2 ts Dijon mustard
1 Shallot or green onion;
-minced
1/3 c Olive oil
1 sm Head curly endive; torn into
-bite-size
; pieces
1 bn Radishes; trimmed, thinly
; sliced
12 1/2 inch thick slices French
-bread baguette
Olive oil
4 oz Soft fresh goat cheese;
-(such as Montrachet)

Combine vinegar, mustard and shallot in small bowl. Whisk in 1/3 cup oil.
Season dressing to taste with salt and pepper. Combine endive and radishes
in large bowl. (Can be prepared 4 hours ahead. Cover salad with damp towel
and refrigerate. Cover dressing and let stand at room temperature.)

Preheat broiler. Broil 1 side of bread until golden brown. Brush second
side with olive oil. Season with salt and pepper. Broil until bread is
brown. Cut each slice into quarters.

Add dressing to salad and toss to coat. Divide among plates. Top with
croutons and serve immediately.

Serves 4.

Bon Appetit March 1991

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