Red Cabbage Apple and Fromage Blanc Salad

Ingredients

• 8 cups thinly sliced (on a mandoline) red cabbage
• 1/4 cup plus 3 tablespoons olive oil, divided, plus more for drizzling
• 2 tablespoon plus 1 teaspoon sherry vinegar, divided
• 2 teaspoons kosher salt, divided
• 3/4 teaspoon coarsely ground black pepper, divided
• 1 cup fromage blanc (such as Vermont Creamery)
• 2 tablespoons thinly sliced scallion
• 1/4 teaspoon minced garlic
• 2 tablespoons unsalted butter, divided
• 6 (1/4-inch-thick) baguette slices
• 1/4 teaspoon flaky sea salt (such as Maldon)
• 1/4 teaspoon crushed pink peppercorns
• 1/4 teaspoon fennel seeds
• 1 large apple, cut into 1/2-inch cubes (about 1 3/4 cups)
• Fresh sorrel leaves (optional)

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