Salad With Herbs And Warm Goat Cheese

• 4 rounds French bread 1/2-inch thick
• 8 ounces fresh goat cheese, preferably in a log
• 6 tablespoons fruity extra-virgin olive oil
• 1 head Boston lettuce
• 2 tablespoons sherry vinegar
• 1/2 teaspoon Dijon mustard
• 1/2 teaspoon fresh rosemary leaves
• 1/2 teaspoon chopped fresh chervil
• 1 teaspoon minced chives
• Freshly ground black pepper

1. Lightly toast the bread, then arrange the slices on a broiler pan lined with foil.
2. Top each slice of toasted bread with a thick slice of the goat cheese.
3. Brush the portions of cheese with half the olive oil and set aside until just before serving time.
4. Rinse and dry the lettuce, tear it into bite-size pieces and arrange it on each of four salad plates.
5. Just before serving time mix the vinegar and mustard together, then beat in the remaining three tablespoons of olive oil.
6. Drizzle the dressing over the lettuce on the plates.
7. Preheat broiler and broil the goat cheese until it is just beginning to color along the edges.
8. Center a portion of goat cheese on toast on each salad, sprinkle with the herbs and pepper and serve at once.

bread, goat cheese, extravirgin olive oil, boston lettuce, sherry vinegar, mustard, rosemary, chervil, chives, freshly ground black pepper

Taken from cooking.nytimes.com/recipes/3296 (may not work)