1/2 cup of pecans
9 ounces of baby lettuces such as red butter lettuce, spinach, arugula
1 cup seedless red grapes, halved
16 slices of a sweet baguette
1/4 cup olive oil
1 garlic clove, peeled
4 ounces of Roquefort cheese
3/4 teaspoon kosher salt
2 teaspoons shallots, finely chopped
2 Tablespoons sherry vinegar
2 Tablespoons extra virgin olive oil
2 Tablespoons pecan or grape seed oil
Preheat oven to 300°F.
Toast Pecans: Toast the pecans on a small baking sheet until fragrant, about 5-10 minutes. Let cool, then coarsely chop. Increase oven temperature to 350°F.
Make Croutons: Place the baguette slices on a sheet pan. Bake in the oven for 10-15 minutes, until golden. Rub the slices of bread with the garlic clove and then brush with olive oil. Set aside.
Clean Greens: Wash lettuce and spin dry in a salad spinner. Cover with a damp towel and put in the refrigerator until ready to use.
Make Vinaigrette: Combine all ingredients. Whisk and set aside.
Bake Croutons: Spread a dollop of Roquefort on each crouton. Right before ready to serve, bake in the oven at 300°F until the cheese starts to melt, about 3 minutes.
To Serve: Dress the lettuces with some of the vinaigrette. Toss. Put on serving plates and garnish with grapes, pecans and a crouton.
Recipe created by Parties That Cook®