Escarole Salad with Blue Cheese Toasts Recipe

Ingredients

• 12 (1/2-inch-thick) slices sweet baguette
• 1 tablespoon olive oil
• 1 ripe medium Roma tomato
• halved
• 2 1/2 ounces blue cheese
• such as Gorgonzola
• Roquefort
• or Cabrales
• 1/2 cup jarred piquillo peppers
• coarsely chopped
• 2 tablespoons freshly squeezed orange juice (from 1 medium orange)
• 2 tablespoons red wine vinegar
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon finely grated orange zest
• 1 tablespoon olive oil
• 1 large head escarole
• washed
• dried
• and torn into bite-size pieces

Instructions

1. Heat the oven to 350 degrees F and arrange a rack in the middle.
2. Brush the bread slices with the oil and season with salt and freshly ground black pepper.
3. Bake until crisp and brown on the edges, about 12 to 15 minutes.
4. Remove from the oven, rub each toast vigorously with a cut side of the tomato, and evenly spread 1 teaspoon of the cheese over each toast.
5. Combine the peppers, orange juice, vinegar, salt, pepper, and orange zest in a large, nonreactive bowl.
6. While constantly whisking, slowly drizzle in the oil until completely incorporated.
7. Add the escarole and toss to coat well.
8. Divide among serving plates and top with the toasts.