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Salad Of Baby Asian Greens W/ Goat Cheese Croutons Recipe

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Step 1

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

Step 2

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.

Step 3

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 indlvidual serving plates, and then dlstribute the croutons evenly and serve.

** New York Times -- Living Arts section -- 29 November 1995 **

Things You'll Need

  • 3/4c Extra-virgin olive oil
  • 1/4c Sherry vinegar (or)
  • . use fresh lemon juice
  • 1ts Garlic; minced
  • 1tb Mustard; grainy style
  • 2tb Thyme, oregano or marjoram;
  • . finely chopped
  • 1ts Sugar
  • Salt & pepper to taste
  • 12 Baguette slices; 1/2-inch
  • . thick
  • 8oz Goat cheese log
  • 10oz Mixed baby asian greens;
  • . tatsoi, mizuna, mibuna,
  • . komatsu, bok choy or
  • . mustards - washed & dried

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