Smoked-Trout Salad with Goat-Cheese Croûtes

Ingredients

• 12.5 inch thick baguette 
• 2 teaspoons dijon mustard 
• 6 ounces goat cheese cut into 12 slices
• 4 servings fresh-ground pepper black
• 0.3 cup olive oil 
• 0.8 pound radicchio thinly ()
• 0.3 teaspoon salt 
• 2.3 quarts pkt spinach washed well
• 0.5 pound trout smoked skinless flaked
• 1.5 tablespoons white-wine vinegar 

Equipment

• bowl
• baking sheet
• oven
• whisk
• broiler

Directions

1. In a large glass or stainless-steel bowl, whisk together the vinegar, Dijon mustard, salt, and 1/4 teaspoon black pepper.
2. Add the 1/3 cup oil slowly, whisking.
3. Heat the broiler.
4. Put the baguette slices on a baking sheet and brush the tops with the remaining 1 1/2 tablespoons oil. Broil until lightly browned, about 2 minutes.
5. Remove the baking sheet from the oven. Turn the slices over and top each one with a slice of goat cheese. Broil until the cheese is soft and warm, about 2 minutes.
6. Sprinkle a little pepper over each crote.
7. Meanwhile, toss the spinach and radicchio into the dressing.
8. Put the salad on plates. Top with the trout and the goat-cheese crotes.
9. Add a handful of frise to the spinach and radicchio.
10. Wine Recommendation: France's Chavignol is world renowned for both its Sancerre, made from sauvignon blanc, and its mouthwatering goat cheese. It's no accident that they are splendid together. Try a Sancerre here for the same delicious effect.