Ingredients

Makes 4 Servings

　　1 tablespoon unsalted butter, softened

　　4 1/2-inch-thick slices from a baguette

　　1 1/2 tablespoons minced shallot

　　1 tablespoon white-wine vinegar

　　1 teaspoon Dijon mustard

　　3 tablespoons extra-virgin olive oil

　　1/2 of an 8-ounce wheel Camembert cheese

　　5 cups baby dandelion greens or other baby greens such as mizuna or arugula

　　1/2 cup fresh red currants if desired

　　

Step 1

Preheat oven to 450° F.

　　

Step 2

Butter baguette slices on 1 side and on a baking sheet toast in middle of oven 5 minutes, or until pale golden. Toasts may be made 1 day ahead, cooled completely, and kept in a sealable plastic bag at room temperature.

　　

Step 3

Preheat broiler.

　　

Step 4

In a large bowl whisk together shallot, vinegar, and mustard and add oil in a slow stream, whisking until emulsified. Cut Camembert into 4 wedges. Top each toast with a wedge of Camembert and on baking sheet broil about 4 inches from heat 5 minutes, or until cheese begins to melt. Add greens and currants to vinaigrette, tossing to coat.

　　

Step 5

Serve salad topped with Camembert croûtes.