A hot disk of tangy goat cheese set on a tangle of frisée is one of the glories of the bistro kitchen. So is a salad of vinegary greens tossed with rich cubes of bacon. At Angèle in Napa, Christophe Gerard marries the two classics in one unforgettable dish. Terrific Green Salads
How to Make It
Preheat the oven to 350°. In a skillet, fry the bacon over moderate heat until crisp, 6 minutes. Pour off the fat. Add 1 tablespoon of vinegar to the bacon and cook until evaporated.
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.
On a baking sheet, spread the bread with the butter. Bake for 6 minutes, or until golden. Top each toast with a cheese half. Bake for about 8 minutes, or until the cheese is warmed and soft.
Meanwhile, in a large bowl, toss the frisée, bacon, chives and vinaigrette. Mound the salad on plates and set a goat cheese toast alongside. Grind some pepper over the cheese and serve.
