- 1 teaspoon red-wine vinegar
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon Dijon mustard
- 3 tablespoons olive oil
- 1/2 pound arugula, tough stems discarded
- 1/2 head chicory (white and pale-green parts only), torn into pieces (2 cups)
- 1/4 cup pine nuts, toasted
- 3/4 cup cherry tomatoes, halved
- 6 ounces soft mild goat cheese
- 8 (1/3-inch-thick) diagonal baguette slices
- Preheat broiler.
- Whisk together vinegar, lemon juice, mustard, and salt and pepper to taste and add oil in a slow stream, whisking.
- Toss arugula, chicory, pine nuts, and tomatoes in a large bowl with just enough vinaigrette to coat, then divide among 4 plates.
- Spread goat cheese on baguette slices and broil on a baking sheet 6 inches from heat until cheese is softened and edges of bread are golden, about 2 minutes.
- Arrange toasts on salads and drizzle any remaining vinaigrette over cheese.