Ingredients
1 French baguette, sliced ½ inch thick diagonally
6 tablespoons honey
3 tablespoons roasted and salted pistachios
4 ounches mache leaves (8 to 10 ounces with roots attached)
1 tablespoon syrupy aged balsamic vinegar
3 tablespoons good olive oil
Kosher salt and freshly ground black pepper
1 large Granny Smith apple, cored and thinly sliced
by Ina Garten, Barefoot Contessa
Preheat the oven to 350 °F. Place the sliced bread on a sheet pan and bake for 6 to 8 minutes, until crisp.
Arrange the 4 wedges of Atlantic Mist snugly in one layer in a glass or ceramic baking dish. Drizzle the honey over the wedges and then scatter the pistachios over the top. Bake for 3 to 5 minutes (depending on the ripeness of the cheese) until the Mist just begins to ooze but isn't melted. Be careful-it happens fast!
Place the mache in a large bowl and toss it gently with the balsamic vinegar and olive oil. Sprinkle with salt and pepper. Divide the salad among 4 large salad plates and place a piece of the warm Mist with the pistachios in the center of each plate. Place a quarter of the apple slices on each plate fanned out on one side of the Mist. Place 2 or 3 slices of toasted baguette on the other side of the Mist and sprinkle generously with salt and pepper. Drizzle with the honey still in the baking dish and serve immediately.
Serves: 4
