Ingredients
1/2
lb arugula, tough stems discarded
1/2
head chicory (white and pale-green parts only), torn into pieces (2 cups)
1/4
cup pine nuts, toasted
3/4
cup cherry tomatoes, halved
6
oz soft mild goat cheese
8
(1/3-inch-thick) diagonal baguette slices
Directions
2.
Make vinaigrette: Whisk together vinegar, lemon juice, mustard, and salt and pepper to taste and add oil in a slow stream, whisking.
3.
Make salad: Toss arugula, chicory, pine nuts, and tomatoes in a large bowl with just enough vinaigrette to coat, then divide among 4 plates.
4.
Spread goat cheese on baguette slices and broil on a baking sheet 6 inches from heat until cheese is softened and edges of bread are golden, about 2 minutes.
5.
Arrange toasts on salads and drizzle any remaining vinaigrette over cheese.
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