Salad of Baby Asian Greens with Goat Cheese Croutons
olive oil, extra-virgin
oregano or marjoram, finely chopped
salt and black pepper
bread, french baguette
slices, 1/2 inch thick
goat (chevre) cheese
mixed salad greens
In a medium bowl, combine the olive oil, vinegar, garlic, blend.
Toast the baguette slices in a 350℉ (180℃) F oven until crisp, about 10 to 12 minutes.
Cut the goat cheese into 12 rounds, and put one slice on each piece of toast.
Meanwhile, place the greens in a large bowl.
Stir the dressing well and add just enough to moisten the greens (there will be some dressing left over); toss the greens to coat.
Place greens on indlvidual serving plates, and then dlstribute the croutons evenly and serve.