Basil vinaigrette and salad
» 2 tbsp / 25 mL red wine vinegar
» 2 tbsp / 25 mL chopped fresh basil leaves 
   or 2 tsp/10 mL dried
» 1/8 tsp / 0.5 mL each: dry mustard, 
   salt and freshly ground pepper
» 1/3 cup / 75 mL extra virgin olive oil
» 6 cups / 1.5 L assorted salad greens or
   mesclun
 
Toast and cheese
» 6 thin slices French baguette, lightly
   brushed with olive oil and toasted
» 6 thick slices / 125 g chèvre 
» Chopped fresh parsley or tarragon

1 VINAIGRETTE In small bowl, whisk together vinegar, basil, mustard, salt and pepper. Slowly whisk in oil until dressing is creamy and thick. Set aside.
2 SALAD In large salad bowl, arrange greens, cover and refrigerate.
3 TOAST Preheat grill on medium. Place toasted bread on baking sheet; top each slice with cheese. Heat on grill rack or in a 300°F/150°C oven until cheese is softened and just beginning to melt.
4 Toss salad greens with prepared vinaigrette. Divide onto serving plates. Top each with toasted bread and melted cheese. Sprinkle with parsley and serve.