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.