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The vinaigrette is from Gourmet Magazine (October 1993). The goat cheese croutons are my version of their recipe.

Check out Linda's wonderful Salads and Salad Dressing Recipes.

Don't forget to check out my Cabernet Filet Mignon dinner menu, Grilled Rack of Lamb with Pinot Noir Marinade dinner menu, and Veal Scaloppine Piccata dinner menu which includes Greens with Goat Cheese Croutons.

Greens with Goat Cheese Croutons

Vinaigrette:
1 tablespoon freshly squeezed lemon juice
1 small shallot, minced
1 clove garlic, minced
2 teaspoons Dijon style mustard
1 tablespoon minced fresh parsley leaves
Salt and freshly ground pepper to taste
1/4 cup walnut oil

In a small bowl, whisk together lemon juice, shallot, garlic, mustard, parsley, and salt and pepper. Add walnut oil in a stream, whisking until it is emulsified (I used my blender for this). Set aside or refrigerate until ready to use. If refrigerating, bring to room temperature before using.

Salad Ingredients:
2 small heads of Boston lettuce, wash well, spun dry, and shredded fine
1 small heat of radicchio, washed well, spun dry, and shredded fine

In a large bowl, toss the lettuce and the radicchio with the vinaigrette. Place salad mixture on individual salad plates. Top with Goat Cheese Croutons.

Goat Cheese Croutons:
2 (3-inch) soft goat cheese logs
1/4 cup extra-virgin olive oil
1/4 cup fine bread crumbs*
1/4 cup nuts (walnuts, pecans, hazelnuts), ground

*Check out Making Homemade Bread Crumbs.

Preheat oven to 400 degrees. Cut the goat cheese into 1/2-inch slices. (Tip: Use dental floss to slice the cheese logs cleanly.) Pour olive oil into a small bowl or saucer; dip goat cheese slices into olive oil and coat both sides of each cheese slice. In another small bowl or saucer, combine bread crumbs and nuts; dip the goat cheese slices into the crumb mixture.

Place the cheese croutons on a lightly oiled baking sheet. (NOTE: the croutons may be refrigerated at this point for several hours). Bake for approximately 6 minutes or until the cheese softens slightly and the crust turns deep golden. Remove from oven and transfer croutons to individual salads with a spatula. Serve immediately.