Dress up a typical salad by using more refined greens, adding fresh herbs, and tossing it with high-quality olive oil and vinegar. Top the salad with warm slices of cheese-topped baguette. You can substitute chopped red onions for the shallots.
Cooking Light SEPTEMBER 2003
To prepare toasts, arrange the bread slices on a baking sheet. Broil 1 minute or until lightly browned. Turn bread over; sprinkle each slice with 1 1/2 teaspoons cheese. Broil 1 minute or until cheese begins to melt.
To prepare vinaigrette, combine the shallots and vinegar in a small bowl; let stand 5 minutes. Add oil, salt, mustard, and pepper; stir well with a whisk.
To prepare salad, place salad greens and remaining ingredients in a large bowl; toss gently to combine. Drizzle vinaigrette over salad, and toss gently to coat.
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