6 oz. goat cheese
1 loaf round focaccia, cut into 1/2-inch slices
4 tbsp. plus 3/4 c. extra-virgin olive oil
salt and freshly ground black pepper to taste
1/2 lb. Mesclun or other salad greens
1 c. toasted pine nuts
1/2 c. freshly grated Parmesan cheese
1 pt. tear drop tomatoes
1/4 c. snipped chives
3/4 c. bean sprouts
1/4 c. sherry or balsamic vinegar
chive flowers (for garnish)

Preheat the oven to 350°F. Spread the goat cheese on the focaccia. Drizzle with 4 tablespoons of the olive oil and season with salt and pepper. Put the focaccia on a baking sheet and bake until the cheese begins to melt and the bread is lightly toasted, about 10 minutes. Remove from the oven and set aside.

Combine the greens, pine nuts, cheese, tomatoes, chives and sprouts in a large salad bowl. Season with salt and pepper; toss to mix.

In a small bowl, whisk together the vinegar and the remaining 3/4 cup olive oil until blended. Drizzle the dressing over the salad and toss. To serve, arrange equal amounts of the salad on plates and garnish with the chive flowers. Serve with the goat cheese focaccia.

Makes 8 servings.