Briefly freezing the goat cheese will help prevent it from crumbling when you slice it. Puréed chickpeas add body to the light, flavorful vinaigrette.
1 (4-ounce) package goat cheese
1 (15 1/2-ounce) can chickpeas (garbanzo beans), undrained
2 tablespoons white wine vinegar
1 tablespoon finely chopped shallots
1 tablespoon chopped fresh chives
2 teaspoons Dijon mustard
1 teaspoon fresh lemon juice
1/2 teaspoon extra-virgin olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper
6 (1/2-inch-thick) slices French bread baguette
12 cups gourmet salad greens
How to Make It
Place goat cheese in freezer 10 minutes or until firm.
Drain chickpeas in a colander over a bowl; reserve 1/2 cup liquid. Combine 2 tablespoons chickpeas, liquid, vinegar, and next 7 ingredients (vinegar through pepper) in a blender; process until smooth. Reserve remaining chickpeas for salad.
Cut goat cheese into 6 rounds. Place bread slices on a baking sheet; broil 2 minutes or until toasted. Top each bread slice with a goat cheese round; broil 1 minute or until lightly browned.
Combine the vinaigrette, remaining chickpeas, and salad greens in a bowl, and toss well. Serve with goat cheese croutons.