Baked Goat Cheese Salad

Ingredients

• 4 rounds Crottin de Chavignol goat cheese, about 1/2 inch thick
• 4 slices country baguette, about 1/2 inch thick
• 1–2 garlic cloves
• 2 cups mesclun mix
• 3 tbsp olive oil, divided
• 1 tbsp red wine vinegar
• salt and ground black pepper

Directions

1. Preheat the oven to 400°F (200°C). Rub the cut garlic over the baguette slices.
2. Place one round of goat cheese on each slice and drizzle lightly with olive oil. Bake for 6–8 minutes, until the cheese softens and begins to melt.
3. Toss the mesclun with the remaining olive oil, red wine vinegar, salt, and pepper. Divide among plates.
4. Place the warm goat-cheese toasts on the salad and serve immediately.