12 slices of Udi’s white sandwich bread 4 Tablespoons walnut oil, divided ½ cup walnuts, toasted and coarsely chopped 2 Tablespoons sugar 8 ounces blue cheese 1/3 cup dried cranberries 4 cups frisee or mesclun greens, torn into relatively smaller pieces 1 Tablespoon shallots, minced 2 teaspoons red wine vinegar Kosher salt and freshly ground black pepper
Preheat the oven to 400°F.
Cut the crust off the sandwich bread and cut the bread slices on the diagonal to result in 2 triangles for each slice of bread. Lightly brush each bread slice with walnut oil. Bake until crisp, about 5 minutes.
Place the walnuts and the sugar into a skillet and cook until the sugar has melted and has coated the walnuts. Transfer the nuts to a sheet of parchment paper and let cool. In a small bowl, combine the blue cheese and cranberries. Spread the mixture on top of toasts. Bake until the cheese melts, about 4-5 minutes.
Meanwhile, whisk the red wine vinegar and the remaining 2 tablespoons of walnut oil. Toss the greens and shallots with the vinegar and oil mixture. Adjust seasonings to taste with salt and freshly ground black pepper.
Remove the crostini from the oven and top with the greens and sprinkle with the candied walnuts. Serve immediately.