Ingredients

Serves 4

　　1 shallot, quartered

　　2 garlic cloves, halved

　　1 teaspoon freeze-dried green peppercorns

　　1/2 teaspoon aniseed

　　1 tablespoon white-wine vinegar

　　1/4 cup olive oil (preferably extra-virgin)

　　8 cups mixed baby greens

　　

For goat cheese crostini:

3 ounces soft mild goat cheese such as Montrachet, at room temperature

　　1 tablespoon snipped fresh chives

　　four 3/4-inch-thick slices French or Italian bread

　　1 tablespoon freshly grated Parmesan cheese

　　

Step 1

In a blender chop shallot, garlic, peppercorns, and aniseed. Add vinegar and salt and pepper to taste and blend well. With motor running, add oil in a stream and blend dressing until emulsified. The vinaigrette may be made 1 week in advance and kept covered and chilled. In a large bowl toss greens with vinaigrette until coated well.

　　

Step 2

Divide salad among 4 plates and serve with goat cheese crostini.

　　

To make goat cheese crostini:

Step 3

In a small bowl stir together goat cheese, chives, and salt and pepper to taste until combined well. Goat cheese mixture may be made 2 days in advance and kept covered and chilled.

　　

Step 4

Preheat oven to 350°F.

　　

Step 5

Toast bread on a baking sheet in middle of oven until golden, about 10 minutes. The toasts may be made 2 days in advance, cooled, and kept in an airtight container.

　　

Step 6

Preheat boiler.

　　

Step 7

Spread goat cheese mixture on toasts and sprinkle with Parmesan. Broil crostini on the baking sheet 2 inches from heat until cheese is browned in spots, about 2 minutes.