Position an oven rack to the top position and preheat the broiler. Cut the cheese into 1/4-inch thick slices. Slice 12 long 1/2-inch diagonal slices from the baguette, then top with cheese slices. Arrange them on a baking sheet and set aside. .
Whisk the vinegar, shallot, sugar, egg, 3/4 teaspoon salt and 1/2 teaspoon pepper together in a small bowl.
Heat a heavy-bottomed medium skillet over medium heat and cook the pancetta, stirring occasionally, until golden, about 6 minutes. Transfer to a paper-towel-lined plate. Reserve the drippings in the skillet and reduce the heat to low.
Add the vinegar mixture to the drippings in the skillet, whisking constantly, until slightly thickened, 1 to 2 minutes. Remove from heat.
Put the frisee in a large bowl and pour the warm dressing over it and toss to coat. Season with salt and pepper.
Broil the bread until the cheese is just soft, about 1 minute. Transfer the salad to serving plates, then top with radishes, pecans and pancetta. Top each salad with 3 blue cheese crostini.
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