Ingredients
1 1/2 tbsp. red- or white-wine vinegar
2 tsp. Dijon mustard
1/4 tsp. salt
fresh-ground black pepper
c. plus 1 1/2 tablespoons olive oil
12 slice (1/2-inch-thick) baguette
6 oz. goat cheese
1 lb. spinach
1 large head radicchio (about 3/4 pound)
1/2 lb. smoked trout fillets
Preparation
Step 1In 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.Step 2Heat 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.Step 3Meanwhile, toss the spinach and radicchio into the dressing. Put the salad on plates. Top with the trout and the goat-cheese croûtes.Step 4Variations:
Use romaine lettuce instead of spinach.
Add a handful of frisée to the spinach and radicchio.Step 5Wine 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.
