Salad with Warm Goat Cheese

Recipe by Ina Garten (Barefoot Contessa) tested on March 4th, 2009

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.