Warm Pecan-crusted Goat Cheese Toasts with Mixed Baby Greens

• 1 cup very finely chopped pecans
• Coarse salt and freshly ground black pepper
• 1 (6-ounce) log fresh goat cheese
• 4 to 6 thick slices country bread
• 1/4 cup extra-virgin olive oil, plus more for drizzling
• 1 shallot, very finely chopped
• 1 teaspoon Dijon mustard
• 2 tablespoons red wine vinegar
• 4 to 6 cups mesclun greens (about 4 ounces)

1. Preheat the broiler.
2. Place the chopped pecans in a shallow dish and season with salt and pepper.
3. Roll the goat cheese log in the pecans to coat evenly.
4. Refrigerate until firm, if necessary, then cut into 4 to 6 uniform rounds.
5. To heat the goat cheese toasts, place the bread slices on a baking sheet and drizzle with some of the olive oil.
6. Place a round of goat cheese atop a piece of bread.
7. Broil until the cheese is melted and browned, 3 to 5 minutes.
8. Meanwhile, to make the dressing, whisk the shallot, mustard, and vinegar together in a small bowl.
9. Add the remaining 1/4 cup oil in a slow steady stream, whisking constantly, until the dressing is creamy and emulsified.
10. Season with salt and pepper.
11. To serve, toss the salad greens with just enough dressing to coat.
12. Taste and adjust for seasoning with salt and pepper.
13. Divide among serving plates and top each salad with a warm goat cheese toast.

pecans, salt, goat cheese, country bread, extravirgin olive oil, shallot, mustard, red wine vinegar, mesclun greens

Taken from www.epicurious.com/recipes/food/views/warm-pecan-crusted-goat-cheese-toasts-with-mixed-baby-greens-380315 (may not work)