Title: Salad of baby asian greens w/ goat cheese cro
 Categories: Salads, Newspaper
      Yield: 6 Servings
 
    3/4 c  Extra-virgin olive oil
    1/4 c  Sherry vinegar  (or)
           .  use fresh lemon juice
      1 ts Garlic; minced
      1 tb Mustard; grainy style
      2 tb Thyme, oregano or marjoram;
           .  finely chopped
      1 ts Sugar
           Salt & pepper to taste
     12    Baguette slices; 1/2-inch
           .  thick
      8 oz Goat cheese log
     10 oz Mixed baby asian greens;
           .  tatsoi, mizuna, mibuna,
           .  komatsu, bok choy or
           .  mustards - washed & dried
 
  1. In a medium bowl, combine the olive oil, vinegar, garlic, mustard,
  herbs, sugar, salt and pepper, and whisk together to blend.
  
  2. Toast the baguette slices in a 350 degree oven until crisp, about
  10 to 12 minutes. Cut the goat cheese into 12 rounds, and put one
  slice on each piece of toast.
  
  3. Meanwhile, place the greens in a large bowl. Stir the dressing
  well and add just enough to moisten the greens (there will be some
  dressing left over); toss the greens to coat. Place greens on
  indlvidual serving plates, and then dlstribute the croutons evenly
  and serve.
  
  Yield: 6 servings.
  
  Approximate nutritional analysis per serving: 490 calories, 45 grams
  fat, 20 milligrams cholesterol, 350 milligrams sodium (before
  salting), 11 grams protein,
       15    grams carbohydrate.
  
  **  New York Times -- Living Arts section -- 29 November 1995 **