Active Time

　　25 min

　　Total Time

　　25 min

　　The contrast of textures and flavors—crunchy pine nuts, creamy goat cheese, acidic tomatoes, and spicy arugula—adds complexity to this simple salad. It makes a great side dish to steak or chicken or a light lunch for two.

　　

Ingredients

Makes 4 servings

　　

For vinaigrette:

1 teaspoon red-wine vinegar

　　1 teaspoon fresh lemon juice

　　1/2 teaspoon Dijon mustard

　　3 tablespoons olive oil

　　

For salad:

1/2 pound arugula, tough stems discarded

　　1/2 head chicory (white and pale-green parts only), torn into pieces (2 cups)

　　1/4 cup pine nuts, toasted

　　3/4 cup cherry tomatoes, halved

　　6 ounces soft mild goat cheese

　　8 (1/3-inch-thick) diagonal baguette slices

　　

Step 1

Preheat broiler.

　　

Make vinaigrette:

Step 2

Whisk together vinegar, lemon juice, mustard, and salt and pepper to taste and add oil in a slow stream, whisking.

　　

Make salad:

Step 3

Toss arugula, chicory, pine nuts, and tomatoes in a large bowl with just enough vinaigrette to coat, then divide among 4 plates.

　　

Step 4

Spread goat cheese on baguette slices and broil on a baking sheet 6 inches from heat until cheese is softened and edges of bread are golden, about 2 minutes.

　　

Step 5

Arrange toasts on salads and drizzle any remaining vinaigrette over cheese.