Warm Salad of Frisee and Peppers
| Yield: | 4 Servings |
| Categories: |
| 6 | oz | Frisee salad; washed, spun dry to yield 6 to 7 cups (may substitute curly endive) |
| 4 | Red bell peppers; roasted, peeled then seeded, julienned | |
| 1/2 | c | Black nyon olives; (may substitute nicoise) |
| 2 | sm | Goat cheese; either crotin de chavignol or coach farm disks |
| 4 | sl | Crusty french bread; 1inch thick |
| 4 | tb | Extra virgin olive oil |
| 2 | tb | Red wine vinegar |
| Salt and pepper to taste |
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