Herbed Goat Cheese Salad

There are days when I just want a good salad.  This salad couldn’t be any easier when you use a prewashed bag of spring mix lettuce.  The toasted bread with herbed goat cheese was like two toppings in one with the crunch of a crouton and the balance of a rich protein.

So as Sophie laid at my feet hoping for an accidental crumb, I vigorously whisked the dressing into velvety golden ribbons.  A couple of final touches and I was ready to dive into my little bundle of rabbit food.

Herbed Baked Goat Cheese Salad
1 (9 oz) bag of prewashed spring mix lettuce
¾ cup cherry tomatoes, halved
16 (1” diameter) slices hearty multi-grain bread
4 oz. herbed goat cheese
2 Tbl. olive oil

Dressing:
6 Tbl. olive oil
3 Tbl. red wine vinegar
½ tsp. sugar
1 tsp. Dijon mustard
1 tsp. garlic, minced

Preheat the oven to 400 degrees.  Brush each side of the bread with olive oil and evenly place on a baking sheet.  Bake the slices at 400 degrees for 4 – 6 minutes or until toasted.  Evenly spread the goat cheese on the top side of each slice.  Bake for an additional 1 minute to soften the cheese.

Vigorously whisk the dressing ingredients in a small mixing bowl until completely combined.  The dressing should have a light yellow tint to it.  Toss just enough dressing with the spring mix lettuce to lightly coat the leaves.  Top with the goat cheese croutons and tomatoes.  Serves 4 – 6 people.

Authors Note:  The only thing I would suggest is to use the dressing sparingly because a little goes a long way.

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