Ingredients

• 3  or 4 fresh small goat cheeses (crottins)
• 8  slices country white bread
•   Good olive oil
•   Salad greens for 4 salads
•   Green Salad Vinaigrette (recipe below)
•   Kosher salt
•   Freshly ground black pepper

Directions

1. Preheat oven to 450 degrees F.

2. Cut each goat cheese round horizontally into 2 or 3 half-inch slices. Place bread on a baking sheet, brush lightly with olive oil, and place a slice of goat cheese on each piece. Bake for 8 to 10 minutes, until bread is toasted and cheese is warm.

3. Meanwhile, place salad greens in a large bowl and toss with enough Green Salad Vinaigrette to moisten. Divide the salad among 4 lunch plates. Place 2 slices of toasted bread on each salad, sprinkle with salt and pepper, and serve. Makes 4 salads.

Green Salad Vinaigrette: In a small bowl, whisk together the 3 tablespoons champagne vinegar or white wine vinegar, 1/2 teaspoon Dijon mustard, 1/2 teaspoon minced fresh garlic, 1 extra-large egg yolk, at room temperature, 3/4 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper. While whisking, slowly add the 1/2 cup good olive oil until the vinaigrette is emulsified.

Egg Swap: Ina makes her Green Salad Vinaigrette with a fresh raw egg yolk for a wonderfully creamy dressing. If you are concerned about the safety of using a raw egg yolk, use 2 tablespoons refrigerated or frozen egg product, thawed, in place of the yolk. The yolk can be omitted altogether, but the dressing will be less rich and creamy.