Is it a salad kind of day today? If so, try this delicious fresh green salad with melted goat cheese crostini.

Ingredients

Salad

• 4 cups mixed salad greens
• 4 cups fresh baby spinach
• ¼ cup fresh dill
• 1 cup dried cranberries
• 2 red bell peppers, cored, seeded and thinly sliced
• 4 oz whole pecans
• 1 baguette, sliced diagonally into eight ½" slices
• Extra-virgin olive oil
• 8 oz firm goat cheese (not the log style), with a nice aged casing, cut into eight slices

Dressing

• ½ cup extra-virgin olive oil
• 3 tbsp balsamic vinegar
• 1 tsp each: Dijon mustard and honey
• 1 clove garlic, minced
• ¼ tsp each: salt and freshly ground black pepper

 

Directions

1 Preheat the oven to 375°F.

2 Combine the salad greens and baby spinach in a large bowl. Add the dill, dried cranberries, red bell peppers and pecans, tossing to combine.

3 Place the baguette slices on a baking sheet and brush with the olive oil. Bake for 5 minutes on each side until the bread is toasted and crispy.

4 Remove the baguette slices from the oven and top each with a slice of goat cheese.

5 Return to the oven and broil for 5 minutes or until the goat cheese begins to melt.

6 Meanwhile, whisk together all the dressing ingredients in a small bowl. Pour the dressing over the salad, tossing well to coat.

7 Arrange the salad on plates and top each serving with a warm goat cheese crostini. Serve immediately.

Prep time: 20 minutes.
Serves 8.