Mixed Baby Greens with Aniseed Vinaigrette and Goat Cheese Crostini Recipe

Serves 4.

INGREDIENTS

1 shallot, quartered

2 garlic cloves, halved

1 teaspoon freeze-dried green peppercorns

1/2 teaspoon aniseed

1 tablespoon white-wine vinegar

1/4 cup olive oil (preferably extra-virgin)

8 cups mixed baby greens
for goat cheese crostini:

3 ounces soft mild goat cheese such as montrachet, at room temperature

1 tablespoon snipped fresh chives

four 3/4-inch-thick slices french or italian bread

1 tablespoon freshly grated parmesan cheese

DIRECTIONS

In a blender chop shallot, garlic, peppercorns, and aniseed. Add vinegar and salt and pepper to taste and blend well. With motor running, add oil in a stream and blend dressing until emulsified. The vinaigrette may be made 1 week in advance and kept covered and chilled. In a large bowl toss greens with vinaigrette until coated well.

Divide salad among 4 plates and serve with goat cheese crostini.

To make goat cheese crostini:
In a small bowl stir together goat cheese, chives, and salt and pepper to taste until combined well. Goat cheese mixture may be made 2 days in advance and kept covered and chilled.

Preheat oven to 350°F.

Toast bread on a baking sheet in middle of oven until golden, about 10 minutes. The toasts may be made 2 days in advance, cooled, and kept in an airtight container.

Preheat boiler.

Spread goat cheese mixture on toasts and sprinkle with Parmesan. Broil crostini on the baking sheet 2 inches from heat until cheese is browned in spots, about 2 minutes.

Tags: Baby, Cheese, Crostini, Goat, Greensniseed, Mixed, Vinaigrette