Frisee Salad with Baked Goat Cheese and Bacon

Ingredients

• 3 ounces thickly sliced bacon
• cut crosswise into 1/4-inch strips
• 3 tablespoons red wine vinegar
• 3 tablespoons grapeseed oil
• 2 tablespoons walnut oil
• 2 teaspoons Dijon mustard
• Salt and freshly ground pepper
• 4 slices of country bread
• 1 tablespoon plus 1 teaspoon unsalted butter
• softened
• Two 3 1/2-ounce round goat cheeses
• such as Crottin de Chavignol
• halved horizontally
• 1/2 pound frisee lettuce (8 cups)
• 1/4 cup minced chives

Instructions

1. Preheat the oven to 350.
2. In a skillet, fry the bacon over moderate heat until crisp, 6 minutes.
3. Pour off the fat.
4. Add 1 tablespoon of vinegar to the bacon and cook until evaporated.
5. In a small bowl, whisk the grapeseed oil with the remaining 2 tablespoons of red wine vinegar, the walnut oil and mustard and season with salt and pepper.
6. On a baking sheet, spread the bread with the butter.
7. Bake for 6 minutes, or until golden.
8. Top each toast with a cheese half.
9. Bake for about 8 minutes, or until the cheese is warmed and soft.
10. Meanwhile, in a large bowl, toss the frisee, bacon, chives and vinaigrette.
11. Mound the salad on plates and set a goat cheese toast alongside.
12. Grind some pepper over the cheese and serve.