b'SERVES 612 ounces mixed salad greens (I recommend a mix ofradicchio, frise and endive.)1 teaspoon salt The broiled goat cheese supplies a real burst of flavor. When paired 1 teaspoon pepper with this simple green salad, it produces a match made in heaven. 4 tablespoons extra virgin oliveoil, divided Place the salad greens in a large bowl, sprinkle with the salt and pepper, 2 tablespoons balsamic vinegar, and mix well. Add 2 tablespoons of olive oil and 1 tablespoon of vinegar; divided toss the salad until well coated. 6 1-inch-thick slices bread, froma baguette about 2 inches Toast the bread slices and then rub them with the garlic. Divide the cheese in diameter into 6 slices, each no more than 1 inches thick. Place the cheese on top of the 1 fresh garlic clove, cut in halfbread, and cook under the broiler until the top of the cheese begins to brown. 1 small log (about 1 pound) fresh Place one of the crostini in the middle of each serving of salad. Serve while goat cheese the crostini are still hot. For a stronger flavor, drizzle each serving with the remaining oil and vinegar.CHEFS TIP:By adding the salt to the salad before the oil and vinegar, you ensure better seasoning. Once you add the oil and vinegar, mix the salad really well, using your hands rather than tools; you will be surprised at how much better you do. Regulate the amount of oil and vinegar you use in the salad to your taste.SUGGESTED WINE PAIRING: CUVE AURORA ROSstep-by-step'