Arugula-Chicory Salad with Pine Nuts and Goat-Cheese Toasts

• 1 teaspoon red-wine vinegar
• 1 teaspoon fresh lemon juice
• 1/2 teaspoon Dijon mustard
• 3 tablespoons olive oil
• 1/2 pound arugula, tough stems discarded
• 1/2 head chicory (white and pale-green parts only), torn into pieces (2 cups)
• 1/4 cup pine nuts, toasted
• 3/4 cup cherry tomatoes, halved
• 6 ounces soft mild goat cheese
• 8 (1/3-inch-thick) diagonal baguette slices

1. Preheat broiler.
2. Whisk together vinegar, lemon juice, mustard, and salt and pepper to taste and add oil in a slow stream, whisking.
3. Toss arugula, chicory, pine nuts, and tomatoes in a large bowl with just enough vinaigrette to coat, then divide among 4 plates.
4. Spread goat cheese on baguette slices and broil on a baking sheet 6 inches from heat until cheese is softened and edges of bread are golden, about 2 minutes.
5. Arrange toasts on salads and drizzle any remaining vinaigrette over cheese.

redwine vinegar, lemon juice, mustard, olive oil, arugula, chicory, pine nuts, cherry tomatoes, goat cheese, baguette slices

Taken from www.epicurious.com/recipes/food/views/arugula-chicory-salad-with-pine-nuts-and-goat-cheese-toasts-103543 (may not work)