8 ounces fresh goat cheese, cut into 1 ounce disks
8 slices French bread or country white bread
Good olive oil
Salad greens for 4 salads
Vinaigrette, see below
Kosher salt
Freshly ground black pepper

Preheat the oven to 450 degrees. Place bread slices on a baking sheet, brush lightly with olive oil, and top with a disk of goat cheese. Bake for 8 to 10 minutes, until the bread is toasted and the cheese is warm. Meanwhile, place the salad greens in a large bowl and toss with enough 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. Serves 4.

To make the vinaigrette:

3 T. champagne vinegar
½ t. Dijon mustard
½ t. minced fresh garlic
1 extra-large egg yolk, at room temperature
¾ t. kosher salt
¼ t. freshly ground black pepper
½ cup good olive oil

In a small bowl, whisk together all ingredients except olive oil. While whisking, slowly add the olive oil until the vinaigrette is emulsified. Enjoy

Mindi Swanson is the Higganum Village Market Masterand long-time food enthusiast. She has been expanding her extensive collection of cookbooks and culinary-appreciative husbands for over 20 years. The Purple Artichoke Catering Company is her one-woman show, specializing in cocktail parties and informal gatherings. She lives in Higganum with her three children/sous-chefs, and their dog, Noodle/disposer-of-kitchen-experiments-gone-wrong.