• 1/2  cup  sliced strawberries
• 3  tablespoons  balsamic vinegar
• 3  tablespoons  sugar
• 1/2    medium shallot
• 1/2    clove garlic, peeled
• 1  cup  olive oil

• 1  12-ounce  baguette, cut on bias into 18 thin slices
• 3  tablespoons  olive oil
• 1  6-ounce  log goat cheese
• 1  tablespoon  chopped fresh parsley
• 1  tablespoon  chopped fresh thyme
• 1  tablespoon  chopped fresh basil

• 1  5-ounce  bag mixed salad greens
• 12    strawberries, halved

1.

Preheat oven to 350 degrees F. To make Strawberry Dressing: Place strawberries, vinegar, sugar, shallot, and garlic in blender, and puree until smooth. Slowly pour in oil, and blend until emulsified. Season with salt and pepper, and set aside.

2.

To make Herbed Goat Cheese Crostini: Rub baguette slices with oil, and place on baking sheet. Toast in oven 5 to 7 minutes, or until golden. Cool.

3.

Mash goat cheese, parsley, thyme, and basil in bowl with fork. Season with salt and pepper, then spread on toasted baguette slices.

4.

To assemble Salad: Toss mixed greens with 3 tablespoons Strawberry Dressing, and divide among 6 plates. Add Herbed Goat Cheese Crostini and 4 strawberry halves to each plate. Drizzle crostini with 1 tablespoon dressing.