Salad of Baby Asian Greens with Goat Cheese Croutons

Serves 6


3/4 c Extra-virgin olive oil

1/4 cup Sherry vinegar or use fresh lemon juice

1 ts Garlic, minced

1 tb Mustard (grainy)

2 tb Thyme, oregano or marjoram, finely chopped

1 ts Sugar

Salt & pepper to taste

12 Baguette slices; 1/2-inch thick

8 oz Goat cheese log

10 oz Mixed baby asian greens (e.g., tatsoi, mizuna, mibuna, komatsu, bok choy or mustards), washed & dried


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

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.

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.