Transform the simple greens our our Harvest Blend Salad into an elegant side dish with the addition of warm chevre croutons. Look for a mild goat cheese, plain or herbed, in a cylindrical form for easy slicing. For a more robust meal, add a poached egg along with a few extra toasted croutons to each salad.
To make the vinaigrette: Combine the vinegar and shallot in a small jar and let marinate for 10 minutes at room temperature. Add the walnut oil, salt, and pepper, then shake vigorously to combine. Adjust seasoning to taste. Set aside at room temperature.
To make the croutons: Position a rack in the middle of the oven and preheat to 375 degrees F. Lightly brush one side of the baguette slices with olive oil and arrange on a baking pan. Bake until the croutons start to crisp and turn golden, about 5 minutes. Place a slice of chevre atop each crouton and bake until the cheese is warm and has started to soften around the edges, 3-4 minutes.
To assemble the salad: Place the Harvest Blend Salad in a large bowl, reserving the dried cranberries and walnuts for garnish, if desired. Add half of the vinaigrette to the bowl and toss to combine. Add more dressing as needed.
Divide the greens between 4 salad plates and garnish each salad with a warm chevre crouton. Season the salad with sea salt and freshly ground pepper to taste and serve immediately.