Salad of Mixed Greens and Goat Cheese Crostini

Serves 4

1/2 cup extra-virgin olive oil
3 tablespoons red wine vinegar
1 small garlic clove, minced
Salt and pepper, to taste

Assortment of mixed greens such as friseé, arugula, lambs lettuce, mustard greens
8 slices peasant bread or baguette, sliced on the diagonal
4 Crottin de Chavignol (small French goat cheese balls), halved horizontally

Whisk oil, vinegar, garlic together in a small bowl.  Add salt and pepper to taste.  Set aside.
Preheat broiler.  Brush bread slices with olive oil.  Broil until golden brown.  Remove from oven and place goat cheese halves on each bread slice.  Return to oven and broil until cheese turns golden and bubbly.

Toss salad greens with dressing.  Arrange salad leaves on individual plates.  Top each serving with 2 slices of bread with cheese.  Grind fresh black pepper over salad.