Ingredients
2 1/2 tablespoons balsamic vinegar
1/2 teaspoon Dijon mustard
1/4 cup extra-virgin olive oil
Coarse salt and freshly ground pepper
6 ounces (about 6 cups) mesclun greens, washed and spun dry
1 baguette, cut into 12 slices, each about 1/4 inch thick
8 ounces soft goat cheese, cut into 12 slices, each about 1/4 inch thick
Preparation
In a small bowl, whisk vinegar with mustard. Slowly add oil in a steady stream, whisking constantly. Season with salt and pepper. Place greens in a large bowl.
Meanwhile, heat broiler. Arrange baguette slices on a baking sheet; top each with a goat cheese round. Toast until bread is golden brown and cheese has started to melt, 2 to 3 minutes. Drizzle greens with vinaigrette; toss to combine. Divide among four plates. Place three toasts on each salad. Serve immediately.
