Mesclun And Romaine Salad With Warm Parmesan Toasts

• Toasts:
• 8 (1/2-ounce) slices French bread baguette
• 1/4 cup (1 ounce) grated fresh Parmesan cheese
• Vinaigrette:
• 2 tablespoons minced shallots
• 1 tablespoon sherry vinegar
• 2 teaspoons extravirgin olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon Dijon mustard
• 1/8 teaspoon freshly ground black pepper
• Salad:
• 3 cups gourmet salad greens
• 3 cups torn romaine lettuce
• 1/4 cup thinly vertically sliced red onion
• 3 tablespoons chopped fresh parsley
• 3 tablespoons chopped fresh basil
• 1 pint cherry tomatoes, halved

1. Preheat broiler.
2. To prepare toasts, arrange the bread slices on a baking sheet. Broil 1 minute or until lightly browned. Turn bread over; sprinkle each slice with 1 1/2 teaspoons cheese. Broil 1 minute or until cheese begins to melt.
3. To prepare vinaigrette, combine the shallots and vinegar in a small bowl; let stand 5 minutes. Add oil, salt, mustard, and pepper; stir well with a whisk.
4. To prepare salad, place salad greens and remaining ingredients in a large bowl; toss gently to combine. Drizzle vinaigrette over salad, and toss gently to coat.

bread, parmesan cheese, vinaigrette, shallots, sherry vinegar, extravirgin olive oil, salt, dijon mustard, freshly ground black pepper, salad, gourmet salad greens, torn romaine lettuce, red onion, parsley, fresh basil, cherry tomatoes

Taken from www.myrecipes.com/recipe/mesclun-romaine-salad-with-warm-parmesan-toasts (may not work)