Ingredients
1½tbspwine vinegar,red or white
2tspdijon mustard
¼tspsalt
fresh ground black pepper,as needed
⅓cupolive oil,plus 1½ tbsp more
12slicebaguette,(½-inch thick)
6ozgoat cheese
1lbspinach
1large head radicchio,(about ¾ lb)
½lbtrout fillets,smoked
Preparation
In a large glass or stainless-steel bowl, whisk together the vinegar, Dijon mustard, salt, and ¼ teaspoon black pepper. Add the ⅓ cup oil slowly, whisking.
Heat the broiler. Put the baguette slices on a baking sheet and brush the tops with the remaining oil. Broil for about 2 minutes until lightly browned. Remove the baking sheet from the oven.
Turn the slices over and top each with a slice of goat cheese. Broil for about 2 minutes until the cheese is soft and warm. Sprinkle a little pepper over each croûte.
Meanwhile, toss the spinach and radicchio into the dressing. Put the salad on plates. Top with the trout and the goat-cheese croûtes.
Serve and enjoy.
