1ouncelightly aged goat cheesesuch as Paille de Larzac (a common French goat cheese),
¼teaspoongarlicpressed through a garlic press or minced and crushed with the back of a knife
Kosher salt and pepperto taste
1teaspoonbalsalmic vinegar
2teaspoonsextra virgin olive oil
Instructions
Heat and oven to 350 degrees.
Put a slice of cheese on the bread and toast it in the oven until the cheese is melted and the bread is just crisp. Meanwhile, mix the garlic with the oil and vinegar in a salad bowl with a fork for a minute, then add the greens and mushrooms and season to taste with salt and pepper.
Divide the salad between two chilled plates, top each with a warm cheese crouton and serve immediately.
Notes
The type of goat cheese is important here. For the traditional Provencal crouton you want to use a goat cheese that has a rind on it that will melt nicely. Typical chevre found in log form is not the right kind of cheese. Montechevre boucheron and Chevre Fluerie are locally made Midwestern cheeses that would be a great substitute