Frisée Salad with Blue Cheese, Walnut, and Cranberry Crostini
['24 1/4-inch-thick slices ciabatta bread', '4 tablespoons walnut oil, divided', '1/2 cup chopped toasted walnuts', '8 ounces blue cheese, crumbled', '6 tablespoons minced shallots, divided', '1/3 cup dried cranberries', '8 cups baby frisée, torn into thin pieces', '2 teaspoons Banyuls vinegar or red wine vinegar', 'Fleur de sel or fine sea salt']
Preheat oven to 400°F. Arrange bread slices on baking sheet. Brush bread slices on top side with 2 tablespoons walnut oil. Bake until crisp, about 5 minutes.
Mix walnuts, cheese, 4 tablespoons shallots, and dried cranberries in medium bowl. Spread mixture on toasts. Bake until cheese melts, about 4 minutes.
Meanwhile, combine frisée, 2 tablespoons shallots, 2 tablespoons walnut oil, and vinegar in bowl. Sprinkle with fleur de sel; toss. Serve with crostini.
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