Salad of Baby Asian Greens with Goat Cheese Croutons

This is the salad every Paris bistro has on the menu and every home cook can pull off without breaking a sweat. Baby Asian greens (mizuna, tatsoi, and the like) have more personality than standard mesclun, with peppery and mustardy notes that stand up to the creamy goat cheese without wilting. The dressing is a classic French Dijon vinaigrette built around sherry vinegar, which brings a deeper, nutty acidity than white wine or balsamic would.

The goat cheese croutons are the showpiece. A round of fresh chèvre sits on a crisp baguette slice and softens at room temperature just enough to give when a fork hits it. Some cooks broil the croutons briefly to get the edges bubbling. Others leave them at room temperature so the cheese stays cool against the warm toast.

Emulsifying the vinaigrette matters. Whisk the mustard, vinegar, garlic, and herbs first, then stream in the oil while whisking hard. Dumping everything together gives you an oily mess that separates on the greens.

Chef Tips

• Dress the greens lightly. Asian greens are delicate and over-dressing collapses them in minutes.
• Toast the baguette slices on a sheet pan, not a rack. Direct sheet contact gives you a flat, stable crouton base.
• Use fresh, soft goat cheese in a log shape. Aged chèvre crumbles instead of slicing neatly.
• Make the vinaigrette up to a day ahead. Flavors deepen overnight in the fridge.

Variations

• Add a handful of toasted walnuts for crunch and echoes of the nutty sherry vinegar.
• Broil the croutons for 60 seconds to get bubbly warm cheese on top.
• Swap goat cheese for a round of fresh mozzarella or a Brie wedge for a milder twist.