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Salad Blend with Goat Cheese Crostini

Name: Salad Blend with Goat Cheese Crostini
Total time: PTM
Cuisine: Italian
Ingredients: 2 garlic cloves; peeled; halved; 1/4 cup extra-virgin olive oil; 1 tablespoon chopped fresh basil; 2 tablespoons red wine vinegar; 2 tablespoons Dijon mustard; 8 1/2-inch-thick diagonally cut baguette slices (about 4 inches long by 1 1/2 inches wide); 4 ounces (8 tablespoons) soft fresh goat cheese (such as Montrachet); A nice blend of lettuce leaves (we prefer Artesian Harvest™ Salad Blend); 2 tablespoons chopped drained oil-packed sun-dried tomatoes; 2 tablespoons pine nuts; toasted

Enjoy this lovely salad from Soledad, California. Brought to you salad grower Mike Costa.

lets get

cooking

Ingredients

2 garlic cloves, peeled, halved
1/4 cup extra-virgin olive oil
1 tablespoon chopped fresh basil
2 tablespoons red wine vinegar
2 tablespoons Dijon mustard
8 1/2-inch-thick diagonally cut baguette slices (about 4 inches long by 1 1/2 inches wide)
4 ounces (8 tablespoons) soft fresh goat cheese (such as Montrachet)
A nice blend of lettuce leaves (we prefer Artesian Harvest™ Salad Blend)
2 tablespoons chopped drained oil-packed sun-dried tomatoes
2 tablespoons pine nuts, toasted

Contributor

Mike Costa

Preparation

Preheat broiler. Spread each baguette slice with 1 tablespoon goat cheese. Arrange on baking sheet, cheese side up.

Whisk oil, vinegar and garlic in large bowl to blend. Add greens, sun-dried tomatoes and pine nuts; toss to combine. Season salad to taste with salt and pepper. Divide salad between 2 plates.

Broil crostini just until cheese softens and begins to melt, about 1 minute. Arrange 4 crostini atop each salad.

Twist It!

Makes 2 main sized plates

Contributor

Mike Costa