SALAD CHEVRE CHAUD

SALAD CHEVRE CHAUD image

Yield 2 servings

Number Of Ingredients 11

For vinaigrette:
6 tablespoons olive oil
2 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
Salt and pepper
For bread, cheese and salad greens:
4 bacon slices, halved crosswise
1 petit (8-ounce) French-bread baguette, cut on diagonal into four 1/2-inch-thick pieces
Olive oil as needed
4 ounces goat cheese, sliced
3 cups mixed baby greens

Steps:

Preheat oven to 350 degrees. For dressing, whisk together oil, vinegar, mustard, salt and pepper to taste. Set aside. Cook bacon in a skillet over moderate heat, turning over occasionally, until just crisp. Transfer bacon to paper towels to drain. Arrange baguette slices on a baking sheet, drizzle with olive oil and toast in upper third of oven about 6 minutes, until light golden brown. Place one goat cheese slice on each toasted baguette, top with 2 bacon pieces. Place in small oven-safe dish and broil until cheese softens, being careful not to burn bacon, about 2 minutes. To assemble: Heap a bed of baby greens on 2 small plates; drizzle with dressing. Place 2 baguettes with cheese and bacon on each salad.