With the salad, this makes a wonderful light meal. Without, the crostini make a great appetizer. Either way, a chilled bottle of Sauvignon Blanc is called for. This recipe makes 4 meal-size salads, or 8 appetizer salads.
SUMMER GREENS WITH GOAT CHEESE CROSTINI
Crostini Ingredients
* 5 1/2-oz. fresh goat cheese (2/3 cup)
* 4 teaspoons plus 1 tablespoon extra-virgin olive oil, divided
* 4 teaspoons Sauvignon Blanc
* Kosher salt
* Freshly ground black pepper
* 1 1/2 tablespoons chopped fresh herbs (mix and match parsley, chives, tarragon and dill)
* 1 1/2 teaspoons finely grated lemon zest
* 8 baguette slices, cut diagonally 1/2-inch
Crostini Preparation
1. In a food processor, place goat cheese, 4 teaspoons olive oil and Sauvignon Blanc. Pulse one or two short pulses just to blend; the mixture should be spreadable. Transfer mixture to a bowl, and stir in salt and pepper to taste, the herbs and lemon zest. Chill for 30 minutes.
2. Preheat oven to 400 degrees. Place baguette slices on a large baking sheet and brush lightly on both sides with the remaining olive oil. Bake for 5 minutes on one side, then turn and bake 3 minutes on other side. Set aside.
Salad Ingredients
* 1 tablespoon white wine vinegar
* 1/4 teaspoon Dijon mustard
* Kosher salt
* Freshly ground black pepper
* 3 tablespoons extra-virgin olive oil
* 5-oz. mixed summer greens (10 cups)
Salad Preparation
1. In a small bowl, combine the vinegar, mustard, salt and pepper to taste, and whisk to blend.
2. Slowly whisk in the olive oil.
Final Preparation
1. Just before serving, add dressing to mixed greens and toss gently. Divide among 4 salad plates.
2. Spread a nice schmear of the herbed cheese on the toasted baguette slices, and place 2 slices on each plate on top of the salads. Serve immediately.
