Salad of Baby Asian Greens with Goat Cheese Croutons

• 3/4 cup olive oil, extra-virgin
• 1/4 cup sherry vinegar
• 1 teaspoon garlic minced
• 1 tablespoon prepared mustard grainy style
• 2 tablespoons thyme oregano or marjoram, finely chopped
• 1 teaspoon sugar
• 1 x salt and black pepper to taste
• 12 slices bread, french baguette slices, 1/2 inch thick
• 8 ounces goat (chevre) cheese log
• 10 ounces mixed salad greens baby asian

1. In a medium bowl, combine the olive oil, vinegar, garlic, blend.
2. Toast the baguette slices in a 350F (180C) F oven until crisp, about 10 to 12 minutes.
3. Cut the goat cheese into 12 rounds, and put one slice on each piece of toast.
4. Meanwhile, place the greens in a large bowl.
5. Stir the dressing well and add just enough to moisten the greens (there will be some dressing left over); toss the greens to coat.
6. Place greens on indlvidual serving plates, and then dlstribute the croutons evenly and serve.

olive oil, sherry vinegar, garlic, grainy style, thyme, sugar, salt, bread, goat, asian

Taken from recipeland.com/recipe/v/salad-of-baby-asian-greens-goat-44802 (may not work)