Ingredients

• 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

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Instructions

1. Preheat oven to 450° F.
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.
3. Preheat broiler.
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.
5. Serve salad topped with Camembert croûtes.