Salad with warm goat cheese on toasted baguette

I had this salad in a restaurant in Paris, and I loved it because it was far from the regular, ordinary, boring salad. It looked great and tasted even better; it was so filling and satisfying. I looked up the recipe and made it at home and added a grilled salmon on top. Mix and match it anyway you like. This makes a pleasing entertainment dish as well.

 *Recipe from “Steamy Kitchen”

Recipe (Serves 4)

4 large handfuls of salad greens
1 cup cherry or grape tomatoes, cut in half

1 cup green pepper, chopped

1 cup red pepper, chopped
16 slices French baguette, 3/4″ thick
16 slices of aged goat cheese, or other cheese, about 1/3″ thick
olive oil

For the basil vinaigrette
2 tablespoons finely minced fresh basil
1 tablespoon Dijon mustard
3 tablespoons champagne vinegar (or white wine vinegar)
1/3 cup olive oil
salt and pepper

To make the dressing, whisk together the basil, mustard, vinegar and olive oil. Season with salt and pepper.

Brush each baguette slice with olive oil. Place a goat cheese round or slice on each baguette. Place under broiler until the cheese is soft and a little runny, about 2-3 minutes.

Toss together the salad greens with the tomatoes. Drizzle some of the basil vinaigrette (you may not use all of the vinaigrette) and toss to coat. Serve the salad with 4 pieces of the warm toasted cheese baguette per person.

ENJOY!!!