Mixed Baby Greens with Aniseed Vinaigrette and Goat Cheese Crostini

• 1 shallot, quartered
• 2 garlic cloves, halved
• 1 teaspoon freeze-dried green peppercorns
• 1/2 teaspoon aniseed
• 1 tablespoon white-wine vinegar
• 1/4 cup olive oil (preferably extra-virgin)
• 8 cups mixed baby greens
• 3 ounces soft mild goat cheese such as Montrachet, at room temperature
• 1 tablespoon snipped fresh chives
• four 3/4-inch-thick slices French or Italian bread
• 1 tablespoon freshly grated Parmesan cheese

1. In a blender chop shallot, garlic, peppercorns, and aniseed.
2. Add vinegar and salt and pepper to taste and blend well.
3. With motor running, add oil in a stream and blend dressing until emulsified.
4. The vinaigrette may be made 1 week in advance and kept covered and chilled.
5. In a large bowl toss greens with vinaigrette until coated well.
6. Divide salad among 4 plates and serve with goat cheese crostini.
7. In a small bowl stir together goat cheese, chives, and salt and pepper to taste until combined well.
8. Goat cheese mixture may be made 2 days in advance and kept covered and chilled.
9. Preheat oven to 350F.
10. Toast bread on a baking sheet in middle of oven until golden, about 10 minutes.
11. The toasts may be made 2 days in advance, cooled, and kept in an airtight container.
12. Preheat boiler.
13. Spread goat cheese mixture on toasts and sprinkle with Parmesan.
14. Broil crostini on the baking sheet 2 inches from heat until cheese is browned in spots, about 2 minutes.

shallot, garlic, aniseed, whitewine vinegar, olive oil, mixed baby greens, goat cheese, fresh chives, parmesan cheese

Taken from www.epicurious.com/recipes/food/views/mixed-baby-greens-with-aniseed-vinaigrette-and-goat-cheese-crostini-11537 (may not work)