Name: Warm Salad of Frisee and Peppers
Ingredients: 6 oz Frisee salad; washed, spun dry to yield 6 to 7 cups (may substitute curly endive); 4 Red bell peppers; roasted, peeled then seeded, julienned; 1/2 c Black nyon olives; (may substitute nicoise); 2 sm Goat cheese; either crotin de chavignol or coach farm disks; 4 sl Crusty french bread; 1inch thick; 4 tb Extra virgin olive oil; 2 tb Red wine vinegar; Salt and pepper to taste

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CATEGORY	CUISINE	TAG	YIELD
Grains, Dairy	French		4	Servings

INGREDIENTS

6	oz	Frisee salad; washed, spun dry to yield 6 to 7 cups (may substitute curly endive)
4		Red bell peppers; roasted, peeled then seeded, julienned
1/2	c	Black nyon olives; (may substitute nicoise)
2	sm	Goat cheese; either crotin de chavignol or coach farm disks
4	sl	Crusty french bread; 1inch thick
4	tb	Extra virgin olive oil
2	tb	Red wine vinegar
		Salt and pepper to taste

INSTRUCTIONS

Preheat broiler.
In a large mixing bowl, place frisee, peppers and olives and set aside.
Split the cheeses across their equator and mash each half into a piece of
bread. Place under broiler and cook until blistered and bubbling, about 1
to 2 minutes.
Meanwhile, toss salad with oil and vinegar, salt and pepper and divide
among 4 plates. Place 1 piece of bread with cheese on top of each salad and
serve.
Yield: 4 servings
Notes: Recipes for #ME1A13 Copyright Mario Batali 1997. All rights
reserved.
Recipe by: MEDITERRANEAN MARIO # ME1A13
Posted to MC-Recipe Digest V1 #1023 by Sue <suechef@sover.net> on Jan 19,
1998

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