Ingredients Jump to Instructions ↓

  1. 1 1/20 tablespoon(s) red- or white-wine vinegar

  2. 2 teaspoon(s) Dijon mustard

  3. 1/4 teaspoon(s) salt

  4. Fresh-ground black pepper

  5. 1/3 cup(s) plus 1 1/2 tablespoons olive oil

  6. 12 slice(s) (1/2-inch-thick) baguette

  7. 6 ounce(s) goat cheese , cut into 12 slices

  8. 1 pound(s) spinach , stems removed, leaves washed well and torn in half (about 2 1/4 quarts)

  9. 1 large head radicchio (about 3/4 pound) , leaves torn into bite-size pieces (about 2 1/4 quarts)

  10. 1/2 pound(s) smoked trout fillets , skin removed, flesh flaked

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. Meanwhile, toss the spinach and radicchio into the dressing. Put the salad on plates. Top with the trout and the goat-cheese croûtes.

  4. Variations: Use romaine lettuce instead of spinach. Add a handful of frisée to the spinach and radicchio.

  5. 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.


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