An easy spring salad

It's been unsually warm this past week in North Carolina. When the temperature is above 80 degrees, the idea of hot food is kind of repellant to me. Instead I opt for salads. Unfortunately salads can be labor intensive but here is one that is almost as quick as a bowl of cereal with milk (another standby dinner on a hot day).

Throw a handful of baby greens or other lettuce from a bag onto a plate. Slice four rounds from a baguette. Drizzle bread slices w/ olive oil and put under broiler until one side is browned to make croutons. Take them out of oven and put a piece of cheese on the unbrowned side of crouton. I love this w/ goat cheese or brie. Then put back into the oven until the cheese starts to melt. Keep a careful eye on it so it doesn't burn. Make a vineagrette by combining with 1 part Dijon mustard and 1 part white wine vinegar. Add two parts olive oil and whisk until combined. Put the croutons on the lettuce and drizzle w/ vineagrette. Season w/ salt and pepper. Pour a glass of white wine and call it dinner.

I learned this recipe when I lived in France.