1 lb. mesclun (recipe follows)
Balsamic Vinaigrette (recipe follows)
8 1/4" thick slices French bread
2 tbsp. butter
1 tbsp. olive oil
2 cloves garlic, sliced
8 1/4" thick slices goat cheese

1. Place mesclun in serving bowl. Prepare Vinaigrette.

2. Heat oven to 400 degrees. In saucepan, heat butter, olive oil and garlic until butter is melted and garlic golden. Remove garlic and discard.

3. Place bread slices on baking sheet. Brush half of butter mixture over bread slices. Bake 4 minutes or lightly browned. Turn slices over and brush with remaining butter mixture, bake 2-3 minutes longer. Both sides should be lightly browned.

4. Heat broiler, place goat cheese slices on greased baking sheet. Broil until goat cheese is warm and slightly browned. With metal spatula, carefully transfer cheese onto garlic toasts.

5. Toss mesclun with vinaigrette. Divide onto salad plates and garnish with goat cheese toasts.

MESCLUN:

A combination of baby leaf lettuces and greens, edible flowers and herbs. If pre-mixed mesclun is not available in a gourmet shop in your area, make your own by mixing any combination of the following: Red leaf lettuce, green leaf lettuce, endive, radiccio, escarole, Boston lettuce, young turnip or beet greens, basil leaves, chervil, nasturtiums, Johnny-jump-ups.

BALSAMIC VINAIGRETTE:

In small bowl beat together with wire whisk: 1 1/2 tsp. chopped shallots 1 tsp. honey 1 clove garlic, chopped 1/2 tsp. Dijon style mustard 1/4 tsp. salt 1/8 tsp. cracked black pepper

Gradually beat in 6 teaspoons olive oil.