Warm Goats Cheese Salad

• 8 slices French bread, e.g. baguette
• 4 tablespoons olive oil
• 1 clove garlic
• 6 ounces mixed salad leaves
• 8 ounces chevre, sliced
• For the dressing:
• 4 fluid ounces extra virgin olive oil
• 1 tablespoon red wine vinegar
• 1 tablespoon fresh lemon juice
• 1 teaspoon Provencal or other herbed mustard
• salt and freshly ground black pepper

1. Pre-heat the oven to 180u0b0C
2. Heat the oil in a frying pan with the garlic. When the garlic is brown, remove it and add the bread slices. Fry for about 1 minute each side, until golden brown and crisp. Drain on kitchen paper.
3. Rinse and dry the salad leaves. Combine the dressing ingredients in a screw-topped jar. Shake well and set aside.
4. Place the chevre slices onto the garlic croutes and place on a baking sheet. Bake for about 8-10 minutes, until the cheese is slightly melted.
5. Toss the mixed salad leaves with the dressing and divide the salad between four serving plates. Top each salad with 2 goats' cheese croutes and serve immediately.

bread, olive oil, clove garlic, mixed salad, chuevre, fluid ounces extra virgin olive oil, red wine vinegar, lemon juice, mustard, salt

Taken from www.epicurious.com/recipes/member/views/warm-goats-cheese-salad-1202081 (may not work)