Slice the baguette into ½-inch thick rounds. Brush both sides with olive oil and toast in a 375°F oven for 3-4 minutes until golden and crisp. Cool for 2 minutes before adding cheese to prevent premature melting.
4 slices baguette, 4 tablespoons olive oil
Heat a skillet over medium heat. Add 1 teaspoon olive oil and place goat cheese rounds in the pan. Cook for 2-3 minutes per side until edges turn golden and centers are soft but still hold shape when gently pressed.
4 pieces goat cheese rounds, 4 tablespoons olive oil
Whisk together Dijon mustard and vinegar for 30 seconds until combined. Slowly drizzle in olive oil while whisking constantly until dressing is creamy and emulsified.
4 tablespoons olive oil, 1 tablespoon Dijon mustard, 2 tablespoons vinegar
Toss mixed greens with vinaigrette 1 minute before serving to keep them crisp. Divide greens onto plates, top with toasted bread slices and warm goat cheese rounds. Drizzle 1 teaspoon honey over each cheese and sprinkle with toasted nuts.
2 cups mixed salad greens, 4 teaspoons honey, 0.25 cups nuts
Serve the salad immediately to preserve contrast between warm cheese and crisp greens. If left to sit, the cheese heat will wilt greens and the bread will become soggy.
