Mixed Greens with Goat Cheese Crostini

• 8 1/2-inch-thick diagonally cut baguette slices (about 4 inches long by 1 1/2 inches wide)
• 4 ounces (8 tablespoons) soft fresh goat cheese (such as Montrachet)
• 1/4 cup olive oil
• 2 tablespoons red wine vinegar
• 1 small garlic clove, minced
• 5 cups mixed baby greens
• 2 tablespoons chopped drained oil-packed sun-dried tomatoes
• 2 tablespoons pine nuts, toasted

1. Preheat broiler.
2. Spread each baguette slice with 1 tablespoon goat cheese.
3. Arrange on baking sheet, cheese side up.
4. Whisk oil, vinegar and garlic in large bowl to blend.
5. Add greens, sun-dried tomatoes and pine nuts; toss to combine.
6. Season salad to taste with salt and pepper.
7. Divide salad between 2 plates.
8. Broil crostini just until cheese softens and begins to melt, about 1 minute.
9. Arrange 4 crostini atop each salad.

goat cheese, olive oil, red wine vinegar, garlic, baby greens, tomatoes, pine nuts

Taken from www.epicurious.com/recipes/food/views/mixed-greens-with-goat-cheese-crostini-3040 (may not work)