- 1 1/2 tablespoons red- or white-wine vinegar
- 2 teaspoons Dijon mustard
- 1/4 teaspoon salt
- Fresh-ground black pepper
- 1/3 cup plus 1 1/2 tablespoons olive oil
- 12 1/2- inch-thick slices baguette
- 6 ounces goat cheese, cut into 12 slices
- 1 pound spinach, stems removed, leaves washed well and torn in half (about 2 1/4 quarts)
- 1 large head radicchio (about 3/4 pound), leaves torn into bite-size pieces (about 2 1/4 quarts)
- 1/2 pound smoked trout fillets, skin removed, flesh flaked
How to Make It
In a large glass or stainless-steel bowl, whisk together the vinegar, Dijon mustard, salt, and 1/4 teaspoon black pepper. Add the 1/3 cup oil slowly, whisking.
Heat the broiler. Put the baguette slices on a baking sheet and brush the tops with the remaining 1 1/2 tablespoons oil. Broil until lightly browned, about 2 minutes. Remove the baking sheet from the oven. Turn the slices over and top each one with a slice of goat cheese. Broil until the cheese is soft and warm, about 2 minutes. Sprinkle a little pepper over each croûte.
Meanwhile, toss the spinach and radicchio into the dressing. Put the salad on plates. Top with the trout and the goat-cheese croûtes.
Variations:: · Use romaine lettuce instead of spinach.: · Add a handful of frisée to the spinach and radicchio.
Wine Recommendation: France's Chavignol is world renowned for both its Sancerre, made from sauvignon blanc, and its mouthwatering goat cheese. It's no accident that they are splendid together. Try a Sancerre here for the same delicious effect.