Salad Of Baby Asian Greens W/ Goat Cheese Croutons

Recipe Ingredients

3/4 cup	177ml	Extra-virgin olive oil
1/4 cup	59ml	Sherry vinegar - (or)
		Us se fresh lemon juice
1 teaspoon	5ml	Garlic - minced
1 tablespoon	15ml	Mustard - grainy style
2 tablespoons	30ml	Thyme - oregano or marjoram - finely chopped
1 teaspoon	5ml	Sugar
		Salt and pepper to taste
12		Baguette slices - 1/2" thick
8 oz	227g	Goat cheese log
10 oz	284g	Mixed baby Asian greens taatsoi mizuna, mibuna koomatsu bok choy or muustards - washed and dried

Recipe Instructions

In a medium bowl, combine the olive oil, vinegar, garlic, mustard, herbs, sugar, salt and pepper, and whisk together to blend.

Toast the baguette slices in a 350 degree oven until crisp, about 10 to 12 minutes. Cut the goat cheese into 12 rounds, and put one slice on each piece of toast.

Meanwhile, place the greens in a large bowl. Stir the dressing well and add just enough to moisten the greens (there will be some dressing left over); toss the greens to coat. Place greens on individual serving plates, and then distribute the croutons evenly and serve.

Source:
"The New Vegetarian Epicure" by Anna Thomas

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