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- 4 cups salad greens such as Boston lettuce or mesclun mix
- Mustard vinaigrette (see recipe above)
- 16 slices French baguette
- 16 thick slices of cheese (choose 1-4 varieties: Morbier, Camembert, goat, Gorgonzola, and Roquefort recommended)
Gently toss greens with vinaigrette. Top each baguette slice with a different cheese slice. Place under broiler in oven or toaster oven and cook until cheese is melted and edges of bread have toasted. Arrange dressed greens on four salad plates, then divide cheese baguettes among each.