MIXED BABY GREENS WITH ANISEED VINAIGRETTE AND GOAT CHEESE CROSTINI

Mixed Baby Greens with Aniseed Vinaigrette and Goat Cheese Crostini image

Yield Serves 4

Number Of Ingredients 12

1 shallot, quartered
2 garlic cloves, halved
1 teaspoon freeze-dried green peppercorns
1/2 teaspoon aniseed
1 tablespoon white-wine vinegar
1/4 cup olive oil (preferably extra-virgin)
8 cups mixed baby greens
For goat cheese crostini:
3 ounces soft mild goat cheese such as Montrachet, at room temperature
1 tablespoon snipped fresh chives
four 3/4-inch-thick slices French or Italian bread
1 tablespoon freshly grated Parmesan cheese

Steps:

In a blender chop shallot, garlic, peppercorns, and aniseed. Add vinegar and salt and pepper to taste and blend well. With motor running, add oil in a stream and blend dressing until emulsified. The vinaigrette may be made 1 week in advance and kept covered and chilled. In a large bowl toss greens with vinaigrette until coated well.
Divide salad among 4 plates and serve with goat cheese crostini.
To make goat cheese crostini:
In a small bowl stir together goat cheese, chives, and salt and pepper to taste until combined well. Goat cheese mixture may be made 2 days in advance and kept covered and chilled.
Preheat oven to 350°F.
Toast bread on a baking sheet in middle of oven until golden, about 10 minutes. The toasts may be made 2 days in advance, cooled, and kept in an airtight container.
Preheat boiler.
Spread goat cheese mixture on toasts and sprinkle with Parmesan. Broil crostini on the baking sheet 2 inches from heat until cheese is browned in spots, about 2 minutes.