Salade Verte Avec Croutes de Roquefort

1. 1

   Bake the bread slices on a baking sheet in one layer in the middle of a preheated 350F.

2. 2

   oven for 10 to 15 minutes, or until they are golden.

3. 3

   The toasts may be baked 1 day in advance and kept in an airtight container.

4. 4

   They may also be baked at the same time as the croutons for the pea soup.

5. 5

   In a bowl cream the Roquefort with the butter and spread the mixture on the toasts.

6. 6

   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.

7. 7

   Add the frisee and the arugula and toss the mixture well to coat the greens with the dressing.

8. 8

   Season the salad with pepper, divide it among 6 salad plates, and arrange 2 toasts on each plate.

* Per serving · 4 servings · Values may vary.

No additional tips available.