- 4 slices white bread
- 1 tablespoon butter, softened
- 1 teaspoon Dijon mustard
- ½ cup grated cheddar or other cheese
- 2 tablespoons grated apple
- ½ cup sliced radicchio
- ½ cup sliced Belgian endive
- ½ cup watercress leaves
- ½ cup Brussels sprout leaves
- Pomegranate seeds
- 1 tablespoon mayonnaise
- ½ teaspoon Dijon mustard
- 2 teaspoons lemon juice
- 2 tablespoons olive oil
- Salt and freshly ground pepper
Cut 3 two-inch hearts from each slice of bread (you’ll want 12 hearts total). Butter one side of each heart. Spread Dijon mustard on the non-buttered side. Divide cheese and apples and pile on top of the bread spread with mustard. Cover with second slice, buttered side up.
Heat a non-stick skillet over medium-low heat and fry sandwiches about 2 to 3 minutes per side using a spatula to compress slightly, or until bread is golden and cheese is melted.
Toss radicchio, Belgian endive, watercress leaves and Brussels sprout leaves in a bowl.
Combine mayonnaise, mustard, lemon juice and olive oil with a whisk. Season with salt and pepper.
Toss salad with dressing. Place on two plates and decorate with cheese hearts and pomegranate seeds.
For this “hearty” salad, try Sancerre, the French sauvignon blanc, with enough citrusy zest to tango with the dressing while putting a crisp bite on the cheesy sandwiches. - Beppi Crosariol