Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3/4 c Extra-virgin olive oil
1/4 c Sherry vinegar (or)
. use fresh lemon juice
1 ts Garlic; minced
1 tb Mustard; grainy style
2 tb Thyme, oregano or marjoram;
. finely chopped
1 ts Sugar
Salt pepper to taste
12 Baguette slices; 1/2-inch
. thick
8 oz Goat cheese log
10 oz Mixed baby asian greens;
. tatsoi, mizuna, mibuna,
. komatsu, bok choy or
. mustards - washed dried

1. In a medium bowl, combine the olive oil, vinegar, garlic, mustard,
herbs, sugar, salt and pepper, and whisk together to blend.

2. Toast the baguette slices in a 350 degree oven until crisp, about
10 to 12 minutes. Cut the goat cheese into 12 rounds, and put one
slice on each piece of toast.

3. 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.

Yield: 6 servings.

Approximate nutritional analysis per serving: 490 calories, 45 grams
fat, 20 milligrams cholesterol, 350 milligrams sodium (before
salting), 11 grams protein,
15 grams carbohydrate.

** New York Times -- Living Arts section -- 29 November 1995 **

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